Step 1

In a bowl, beat the eggs. Set aside.

Step 2

In a pot, heat the sugar with the water. Cook over medium heat without stirring until it forms a caramel. Take the pot off the heat and add the cream carefully because it can splash. Stir. Return to the heat and cook for a few seconds until a homogeneous mixture is formed. Remove from the heat and add vanilla. Stir. Fold in the eggs.

Step 3

Pour the mixture into 4 small bowls, taking great care so as not to burn. Cover each dish with aluminum foil.

Step 4

In the Instant Pot® bowl, add 1 ½ cups of water, the rack and, on top, the dishes.

Step 5

Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure cook, pressure level High, and set time to 8 Minutes.

Step 6

When done cooking, press Cancel and let the steam escape naturally.

Step 7

Once all the pressure has been released, remove Instant Pot® lid and take out the dishes. Let cool to room temperature and then refrigerate for at least 4 hours. Serve with a pinch of coarse salt and whipped cream.