I love the foamy top on a hot cup of cappuccino, especially if there are biscotti to be dipped! When you eat one of these pots de creme, you will feel transported to a small bar in Italy, where the barista has just set the perfect cappuccino before you malta buana!

SERVES 6

INGREDIENTS

• 1 cup heavy cream
• 1 cup half-and-half
• 1 tablespoon instant espresso powder
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 4 large egg yolks
• 2 cups water

INSTRUCTIONS

1. In a small saucepan, heat the cream, half-and-half, espresso, sugar, and cinnamon over medium heat, stirring until the sugar dissolves. Cool the mixture slightly.
2. In a large mixing bowl, whisk the egg yolks. In a slow stream, pour in the cream mixture, whisking until smooth.
3. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
5. Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker and discard the aluminum foil. Blot any accumulated moisture from the tops of the ramekins and cool completely.
7. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.