Make the passion fruit curd or use store bought or omit to keep this recipe classic.

Heat the cream, vanilla and salt in a small pot until just below bellow boiling point (around 75C) then set aside. You could also do this in the microwave.

Pour some of the warm milk into the egg mixture to temper it, then whilst continuously whisking slowly add the rest of the cream.

Strain this egg/cream mixture through a fine sieve into a jug.

Spoon about 2 teaspoons of Passionfruit/granadilla curd into the base of your ramekin and even it out. Divide the mixture between 6 x 135ml-145ml capacity ramekins until about 85% full.

Carefully cover each ramekin with a piece of tin foil. Fold the tin foil under the ramekin on each side and then fold those flaps over those. You want to make sure your ramekin is completely sealed and no water can seep in or any egg seep out.

Place the trivet into the Instant Pot and add 1 cup of water. Ether cook in 2 x batches, or layer your filled ramekins in two layers staggering them so that they don’t stand directly on the ramekin below.

Seal the Instant pot lid and Pressure cook the crème brûlée on LOW Pressure for 14 minutes. Allow the pressure to release naturally for 20 minutes.

Once cooked and released, gently remove the crème brûlée and set aside on a wire rack to cool. Repeat this process if you are doing this in two batches. Ensure that you have 1 cup of water in the pot as some water would have been lost in the cooking process.

Chill the pudding in the fridge for around 4 – 6 house but preferably overnight.

When you are ready to serve, sprinkle the teaspoon of sugar evenly over the top. Using a blow torch, torch the sugar until it dissolves and turns to a dark golden colour. If it’s too pale it will not have that distinctive crack.