CREME BRÛLÉE INSTAPOT

​Ingredients

• 2 egg yolks

• 1 cup of filtered water

• 1 cup heavy whipping cream

• 1 tsp. vanilla extract

• ½ cup swerve confectioners (or more, to taste)

•  1/8 tsp. salt

Directions 1. Pour the filtered water into the insert pot of the Instant Pot, and then insert the trivet. Combine egg yolks, cream, swerve, vanilla extract, and salt in a large bowl and mix thoroughly.

2. Share the mixture evenly into 5 well-greased Instant Pot-safe ramekins. 3. Carefully arrange the ramekins on the trivet one after the other. Loosely cover each small baking dish with aluminum foil. 4. Tightly close the lid and set the pressure release knob to “Sealing”. Select “Manual/Pressure Cook” and adjust the Instant Pot timer to 7 minutes. Set to cook on “High Pressure”. 5. Once the pot beeps to indicate the end of cook time, leave for about 10 minutes for the pressure to naturally disperse from the Instant Pot. Then switch the pressure release knob to “Venting” to disperse the remaining pressure. Thereafter, open and carefully remove the ramekins one after the other. 6. Allow to cool and then serve. Yield: 5 servings.