Instant Pot Crème Brûlée

Add egg yolks and white sugar to a mixing bowl and whisk until sugar is dissolved. Add cream, vanilla, and triple sec and whisk until just combined.

Pour mixture through a strainer into a spouted container (to pour easier). Pour strained mixture into ramekins. Cover ramekins with aluminum foil.

Add water to the Instant Pot, and insert the trivet. Carefully stack ramekins so they are all in the Instant Pot and sitting straight.

Cook on High Pressure for 9 minutes.

Allow full natural release.

Remove the ramekins from the Instant Pot, and jiggle to test. It should be nearly solid but still jiggly. If not set, re-cook for another 5 minutes with a full natural release.

Allow to cool 30-40 minutes. Cover in plastic wrap and place in fridge for at least 3 hours, or overnight.

Remove custards from fridge and unwrap. Sprinkle demerara sugar on top and caramelize with a kitchen torch or broiler.