Crème Brulee

A perfect way to end a perfect meal.....smooth, creamy, delicious Crème Brulee.....

Ingredients
2 cups (500ml) heavy cream
6 tablespoons (75g) granulated sugar
1 ¼ teaspoon (6.25ml) vanilla extract
A pinch sea salt
6 large egg yolks (7 yolks for a firmer creme brulee)

Caramel Top:
¾ teaspoon granulated sugar per ramekins for blow torching
 
Method:
1. Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
2. Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C over medium heat. Stir occasionally. Turn off the heat and set aside.
3. Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.
4. Pressure Cook Creme Brulee: Pour the cream mixture into 6  ramekins until 85% full. Remove air bubbles on the surface with a spoon. Wrap the ramekins tightly with aluminium foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, then 15 minutes Natural Release. Then, release remaining pressure.
5. Chill Creme Brulee: Take out one of the ramekins and check for doneness.
Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
6. Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving.