Separate egg whites from Egg Yolks, placing Yolks in a medium size mixing bowl. Place egg whites in a refrigerator for other dishes.

Pour Cream into a medium saucepan and add Vanilla and Salt. Warm the mixture over medium heat until very warm to the touch (160°F - 175°F). Remove from heat and set aside.

Add Sugar to the Egg Yolks, and mix well. Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the bowl. Mix well, then pour in the remaining cream mixture and mix well. Strain the mixture through a mesh strainer to make it silky smooth.

Pour the cream mixture into 4 standard (or six 6 oz) ramekins, until 85% full. Remove surface air bubbles by touching them with a spoon. Seal the tops of the ramekins with aluminum foil.

Add 1 cup of water and a steamer rack in Instant Pot. Place ramekins on the steamer rack, stacking them if necessary.

Pressure Cook at Low Pressure for 15 minutes, followed by 15 minutes natural release (don’t open the pressure valve). Then, release remaining pressure.

Take out one of the ramekins and check for doneness. The center of the custard should jiggle a little, but not the edges. If the whole custard jiggles, pressure cook them for an additional 3 minutes.

Place ramekins on a cooling rack for an hour. Then place them in the refrigerator and chill for at least 4 hours.

When ready to serve, spread 1 teaspoon of Sugar evenly over the top of each custard. Use a torch to caramelize the Sugar, to form a crispy top. Allow crème brûlée to sit for a couple of minutes before serving. You can also place the ramekins under a broiler to caramelize the Sugar. Enjoy!