Servings: 8

10 egg yolks 10 egg yolks
1 cup of sugar PLUS sugar for dusting the top of each ramekin 1 cup of sugar PLUS sugar for dusting the top of each ramekin
2 TB vanilla extract 2 TB vanilla extract
4 cups heavy cream 4 cups heavy cream

Wisk together all ingredients.
Pour into eight 6 oz ramekins and cover tightly with foil.
Add 2 cups water to instant pot.
Place ramekins on steamer or trivet.
Set to manual, high pressure for 13 minutes then natural release.
Cool at room temp for 30 minutes then chill 4 hours minimum.
After cool, top with dusting of sugar then torch or broil to brûlée. - I did mine on broil in the oven for about 3 or 4 minutes