Instant Pot® Creme Brulee

Ingredients:
6 Egg Yolks (from extra large eggs)
1/3 cup sugar
2 Cups Cream
2 teaspoons vanilla
1/4 Cup Turbinado Sugar

Directions:
Mix everything but the Turbinado sugar together and strain.

Place mixture into custard cups and cover with foil. Place 1 cup of water into the bottom of the Instant Pot® and place steamer basket or wire shelf into pot. Place covered cups on top of this and seal pot.

Set manually for 9 minutes, and when done use natural pressure release method. Mixture should be firm.

Take out of pot and let come to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve remove plastic wrap and sprinkle the turbinado sugar on top of mixture, then put in oven under broiler until sugar melts.

Makes 6 servings