Step 1

Blueberry Compote

Step 2

Place blueberries, sugar, and lemon juice into a small saucepan over high heat for about 5 minutes (or until the berries are soft and release juice). Set aside.

Step 3

In a medium size mixing bowl, whisk together the egg yolks and sugar until combined.

Step 4

Heat the heavy whipping cream until warm to the touch (about 100-105 degrees). If using a microwave, aproximately 40 seconds.

Step 5

Add the vanilla to the cream and pour a small amount into the eggs (to temper them). Whisk well and then add remaining cream slowly.

Step 6

Whisk in sea salt and allow the cream mixture to fully cool before proceeding.

Step 7

Divide the blueberry compote evenly between 4 6-ounce ramekins or custard cups.

Step 8

Pour the cream mixture evenly between the ramekins, the ramekins about 85% full with the cream mixture.

Step 9

Cover each ramekin tightly with aluminum foil.

Step 10

Place the trivet into the Instant Pot. Pour in 1 cup of water.

Step 11

Place the covered ramekins into the instant pot: two on the trivet and the remaining two making a second layer with the bottom of the ramekins sitting on the rim of the ramekins below. NOTE: they will not be placed directly on top of the first layer, but on the space between the first layer ramekins.

Step 12

Seal the pot and set on Manual high for 13 minutes. Allow to naturally release for 15 minutes.

Step 13

Remove the creme brulee and cool on a rack until they can be easily handled.

Step 14

Place into the refrigerator for at least 4 hours or overnight for best results.

Step 15

Before serving, top the crème with 1 tsp sugar and using a kitchen torch, torch until golden brown. Allow to sit for 2-3 minutes before serving. (You can also use the broiler in your oven for this part)