Crema Catalana

This Spanish dessert (arguably crème brûleé) has been adapted for Instant Pot and will yield the same results as the original…(that has to be carefully and constantly stirred over an open flame and who has time for that!)  Of course, with an Instant Pot, it’s much easier and there’s no risk of curdling the eggs or worrying whether this custard will set.
 
Thanks to @bparkss_ for sending her pic!
 

 INGREDIENTS
500ml fresh cream
6 egg yolks
80g white caster sugar
1 cinnamon stick (or 1 teaspoon cinnamon powder)
1 orange, zested (or lemon, or mandarin, or a little bit of each)
For Garnish:
few shavings of nutmeg
about 4 Tbsp. raw brown sugar for caramelizing
 
METHOD
 
Switch to Sauté mode and adjust to Less (push Sauté again) and gently heat up the cream, citrus zest and cinnamon stick stirring occasionally. When the cream begins to boil (foam) push cancel and pour into a bowl to le ingredients infuse (about 30 minutes).
Wipe down the inner pot and then add two cups of water and the trivet (steaming rack).
 
In a separate mixing bowl, whisk the egg yolks and sugar until the sugar is dissolved.
 
When the cream mixture has cooled to room temperature (it should feel neither hot nor cold when you stick your finger in it) add the yolks and stir with your whisk just enough to get everything mixed together well (do not whip).
 
Next, pour the mixture slowly through a strainer into a jug which will make pouring the mixture into the cups or ramekins easy.
 
Pour the mixture into cups / ramekins, cover tightly with foil and arrange in the inner pot so that all are sitting straight.  You can carefully stack them on top of each other as well.
 
Secure the lid and select Pressure Cook on High.  Time: 10 minutes for ramekins and 8 mins for espresso cups.
 
When time is up, allow for full Natural Pressure Release.  Once pin drops, open lid carefully without spilling moisture onto the ramekins.  Allow custards to cool and then carefully open the foil.  They will jiggle a bit.  Leave to cool uncovered for about 30-45 minutes.
Once the custards are cooled, cover them in plastic wrap and place them in the refrigerator to chill for 3-4 hours or overnight.
 
Before serving, remove the custards from the refrigerator, grate a little nutmeg and sprinkle the top of the custard with a thin, even layer of sugar.
 
Then, either melt the sugar with a culinary torch or slide them under the broiler in your oven to melt and caramellize the sugar.

For more recipes by Hip Pressure Cook, head to the link below: 

https://www.hippressurecooking.com/pressure-cooker-recipes/