Instant pot cream brûlée

6 egg yokes
5 tablespoons sugar
-whisk until sugar is dissolved
Add:
2 cups heavy cream
1 tablespoon vanilla

Mix until combined. Pour into 6 ramekins. Cover each ramiekin with foil. Put the trivet in the bottom of the instant pot and pour 1 cup of water into the bottom. Stack the ramekins securelyinside the instant pot. Put lid on and seal. Pressure cook for 9 min. As soon as it’s done, Let it naturally release for 15 min. The realease any existing steam. Take off foil and let cool on counter for 30 min. Wrap in Saran Wrap and put in fridge for 2-4 hours. When ready to serve, you with about a tablespoon of sugar and blow torch.