Serves 6


  • 5 large egg yolks
  • 2/3 cup plus 6 Tbsp. sugar, divided
  • 1/2 vanilla bean, split lengthwise, or 1/2 tsp. pure vanilla extract
  • 2 1/4 cups heavy cream
  • 1/4 cup whole milk


    Insert the steam rack into the Instant Pot®. Add 1 1/2 cups water.

    In a large bowl, whisk together the egg yolks and 2/3 cup of the sugar. Scrape the seeds out of the vanilla bean and whisk into the egg mixture. Whisk in the cream and milk.

    Pour the custard into six 4-ounce shallow ramekins. Cover each tightly with aluminum foil. Place on the rack, stacking them as necessary.

    Lock the lid. Press [Manual] and cook on low pressure for 18 minutes. Use the "Quick Release" method to vent the steam, then open the lid. Lift the ramekins out (they will be slightly wobbly in the middle). Let cool on a wire cooling rack for 25 minutes. Refrigerate, covered, for at least 4 hours, or overnight, until completely cool and set.

    To serve, sprinkle the top of each custard with 1 Tbsp. of the sugar. Use a kitchen blowtorch or the oven broiler to caramelize the sugar until dark golden-brown. Serve immediately.

    From Instant Pot® Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group,

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