Easy Instant Pot Instant Pot Crème Brûlée With Passionfruit

"This easy Instant Pot Crème Brûlée with passionfruit curd is a foolproof recipe that can be made in advance. Perfect for entertaining I have added my homemade passion fruit curd which gives these Crème Brûlées a tropical and vibrant lift"

INGREDIENTS
Crème Brûlée
500 ml / 2 cups heavy cream
75 grams / 6 Tbsp sugar
1 1/2 teaspoons vanilla extract
A pinch sea salt
6 large free-range egg yolks
Approx. 60ml / ¼ of cup of passionfruit/granadilla curd optional
Caramel Top
1 tsp white granulated sugar per ramekin

INSTRUCTIONS
Make the passion fruit curd or use store bought or omit to keep this recipe classic.
Heat the cream, vanilla and salt in a small pot until just below bellow boiling point (around 75C) then set aside. You could also do this in the microwave.
While the cream is heating separate the egg yolks from the whites, one at a time, and reserve the whites for another use. Add the sugar to a bowl with the egg yolks and whisk to combine.
Pour some of the warm milk into the egg mixture to temper it, then whilst continuously whisking slowly add the rest of the cream.
Strain this egg/cream mixture through a fine sieve into a jug.
Spoon about 2 teaspoons of Passionfruit/granadilla curd into the base of your ramekin and even it out. Divide the mixture between 6 x 135ml-145ml capacity ramekins until about 85% full.
Carefully cover each ramekin with a piece of tin foil. Fold the tin foil under the ramekin on each side and then fold those flaps over those. You want to make sure your ramekin is completely sealed and no water can seep in or any egg seep out.
Place the trivet into the Instant Pot and add 1 cup of water. Ether cook in 2 x batches, or layer your filled ramekins in two layers staggering them so that they don’t stand directly on the ramekin below.
Secure the Instant Pot lid set to Pressure Cook on LOW Pressure for 14 minutes. Allow the pressure to release naturally for 20 minutes, then manually release the remaining pressure. 
Once cooked and released, gently remove the crème brûlée and set aside on a wire rack to cool. Repeat this process if you are doing this in two batches. Ensure that you have 1 cup of water in the pot as some water would have been lost in the cooking process.
Chill the pudding in the fridge for around 4 – 6 hours but preferably overnight.
When you are ready to serve, sprinkle the teaspoon of sugar evenly over the top. Using a blow torch, torch the sugar until it dissolves and turns to a dark golden colour. If it’s too pale it will not have that distinctive crack.

NOTES
NB: The Most important part with this recipe is to ensure the ramekins are completely covered with tin/aluminium foil. Fold the foil under and around the ramekin twice. If it is not sealed, water can seep in and scramble the custard and it will not set.
The creme brulee should be set around the edges with a slight jiggle in the middle. If they are not set around the edges, cook for a further 2 – 3 minutes.
Ensure there is a full cup of water in the Instant Pot for the second cook as some of the water will be lost during the cooking process.