Instant Pot Crème Brûléè

This is a no-stress version of the classic French dessert, easily made in advance, especially when entertaining! A quick mix of ingredients, then let the Instant Pot do all the work. 
 

Ingredients
3 TBSP castor sugar
4 large egg yolks
1 ½ cups (375ml) cream
1 tsp vanilla essence
Pinch of salt
Extra sugar for topping
 
Method
·         Mix the egg yolks and castor sugar together. 
·         Place the cream in a saucepan add the vanilla essence. 
·         Allow to simmer but don’t boil.
·         When the cream is simmering remove from the heat and pour into the egg mix. 
·         Whisk well. 
·         Sieve the mixture and pour into 4 ramekins. 
·         Cover each ramekin tightly with foi.l
·         Pour 1 cup of water into the inner pot and place the trivet into the pot. 
·         Place the ramekins onto the trivet and secure the lid. 
·         Set to Pressure Cook and adjust to LOW PRESSURE for 10 mins. 
·         Allow a Natural Pressure Release (NPR) once time is complete.
·         Open the lid and then remove the crème brûléè (taking care not to get moisture from the lid on to the top) and refrigerate for at least 4 hours or overnight. 
·         When ready to serve, carefully remove the foil, and pat dry with paper towels.  Top each ramekin with castor sugar and blow torch until sugar is caramelized OR
·         Place the castor sugar in a pan over low heat until the sugar turns golden DO NOT stir until most of the sugar has melted or it will crystalize. 
·         Be very careful with this mixture as it is very hot!
·         When the sugar is ready, carefully and as quickly as possible, top each ramekin with the sugar then place in the Vortex air fryer at Air Fry 205c for 1 minute to solidify.