• 8 egg yolks
• 1/3 cup granulated sugar
• pinch of salt
• 2 cups heavy cream
• 1 1/2 teaspoons vanilla
• 6 tablespoons superfine sugar
1. | Add 2cm of water to the pressure cooker base add the trivet and basket.
2. | In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt. Add cream and vanilla and whisk until blended.
3. | Strain into a large spouted jug. Pour mixture into large dish that will fit in your pressure cooker, or divide mixture into small individual pots, cover with foil, and place on trivet in pressure cooker. If mixture in individual pots, split over two levels with a second trivet in between.
4. | Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
5. | Carefully remove the brulee to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
6. | When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Use a blowtorch flame 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped. Serve with
toasted flaked almonds.