Step 1

Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.

Step 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.

Step 3

Strain into a large measuring bowl with a pour spout or a pitcher. Pour mixture into six 6-ounce custard cups, cover with foil, and place on a trivet in the pressure cooking pot. Stack the cups in a second layer. (I used a second trivet between the layers.)

Step 4

Lock the lid in place. Select High Pressure and a 6 minute cook time. When the cook time ends, turn off the pressure cooker and use a natural pressure release for 10 minutes and then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 5

Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.

Step 6

When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topping.