Step 1

In a small saucepan, bring the cream and milk to a simmer.

Step 3

In a large mixing bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream and milk. Whisk in chocolate until blended. Pour into 6 custard cups. (I used 1/2 pint mason jars.)

Step 5

Add 1 1/2 cups of water to the pressure cooker and place the trivet in the bottom. Place 3 cups on the trivet and place a second trivet on top of the cups. Stack the remaining three cups on top of the second trivet.

Step 7

Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Step 9

Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 4 hours or overnight.