Creme Brûlée

Ingredients
1/2 tablespoon pure vanilla extract)
1/4 teaspoon sea salt
2 cups heavy cream
5 large egg yolks, must be at room temperature*
3/4 cup superfine white sugar, separated (regular white sugar will work too)
6 cups water
Optional: fresh berries

Instructions
Heat the heavy cream mixture over the stove until the cream is simmering. Do not boil!
Remove from the stove and set aside to slightly cool.
Stir in Vanilla Extract to this mixture now.
In an empty bowl, add the egg yolks and 1/2 cup superfine sugar.
Beat until the mixture is light, about 2-3 minutes.
Meanwhile, place 6 cups of water in a large pot and heat to boiling.
Add about 1/4th of the cream mixture into the egg + sugar mixture.
Stir until combined, then pour the remaining heavy cream mixture into the egg + sugar mixture.
Stir until combined.
Pour the prepared mixture evenly into the ramekins - use either (6) 4-ounce ramekins, (5) 5-ounce ramekins, or (4) 6-ounce ramekins.
Place the ramekins in a metal 9 x 13 baking pan and add boiling water to the pan until the water reaches halfway up the sides of the ramekins.
Bake for 30-35 minutes at 325 F until the centers are barely set (very slight jiggle).
Cool completely at room temperature and then refrigerate for 3-4 hours before serving.
(These can be refrigerated for 4-5 days before using)
When ready to serve, add the remaining 1/4 cup superfine sugar on top of the custards in equal portions.
Use a kitchen torch to torch the tops until the sugar melts and browns (or even slightly blackens).
Top with fresh berries if desired

Source: https://www.chelseasmessyapron.com/creme-brulee/

Dairy Free Creme Brûlée

Ingredients
2 teaspoons vanilla extract
1 (13.5 oz) can full-fat coconut milk
5 egg yolks
¼ cup white sugar

For topping dairy free creme brûlée
4 Tablespoons sugar

Instructions
Whisk all ingredients, except sugar for topping, until smooth.
Evenly divide the creme mixture between 6 ramekins.

To Make in an Instant Pot
Tightly cover ramekins with aluminum foil.
Add 2 cups of water to your Instant Pot and place your trivet or steamer basket inside.
Pressure cook on Manual for 9 minutes (6 minutes if you make smaller "espresso cup" creme brulees".)
Open using Natural Pressure Release.
Turn off the Instant Pot or it will automatically switch to Keep Warm mode
Carefully lift out the custards, they should be nearly solid but still have some good jiggle.
Cool at room temperature, uncovered, for 30-45 minutes. Then chill for 3-4 hours or overnight.


Source for Dairy Free Creme Brûlée: https://flippindelicious.com/2018/04/dairy-free-creme-brulee.html