Step 1

Heat 5 tablespoon sugar and 2 tablespoons of water in a pot on the stove. Allow the sugar to caramelize without stirring (it will seize if you stir, especially once it's started boiling). You want a rich, deep color, but you don't want it burned. For this step, you need real sugar. Sweetener won't caramelize as it should.

Step 2

Quickly pour this caramel into 6-inch soufflé dish that fits inside your Instant Pot.

Step 3

Be careful not to get any of it on you and do not lick the spoon! This stuff is hot and sticky and burns if licked (how do I know this?).

Step 4

In a bowl, whisk together the eggs, milk, sweetener, and vanilla extract. As tempting as it is, don't put in a blender. It gets too frothy.

Step 5

Strain this mixture on top of your hardened caramel. Cover the dish with aluminum foil.

Step 6

Place 2 cups of water in your Instant Pot, and place a trivet at the bottom. Set it to VENTING, (you won't be pressure cooking this). Place the dish on the trivet, and set your Instant Pot to sauté for 22 minutes.

Step 7

The pot will turn itself off or keep warm after 22 minutes.  Wait until you can open it safely, and use a toothpick in the center to check for doneness. The center will be jiggly, but the toothpick should come out clean.

Step 8

Refrigerate for 4-6 hours until well chilled.

Step 9

When ready to serve, use a knife to loosen the edges, place a plate on top of the dish, and Invert it. Thump the bottom of the dish to help it along if needed. The custard should un-mold really easily.