A classic creme brulee is a perfect dessert; it emerges from the pressure cooker silky smooth, creamy, and fragrant with vanilla. If you’re not familiar with vanilla bean paste, it’s worth giving it a try.

SERVES 6

INGREDIENTS

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 5 large egg yolks
• 2 teaspoons vanilla bean paste or vanilla extract
• 2 cups water
• 1/4 cup demerara or coarse sugar

INSTRUCTIONS

1. In a small saucepan, heat the cream and granulated sugar over medium-high heat until the sugar dissolves. Set aside to cool slightly.
2. In a mixing bowl, whisk together the egg yolks and vanilla. Slowly pour the cream mixture into the eggs, whisking until blended. Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover the ramekins tightly with aluminum foil.
3. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Let the custards cool for about 10 minutes in the pressure cooker. Remove them from the pressure cooker and discard the aluminum foil. Blot any accumulated moisture from the top of the custards and cool completely. Refrigerate for at least 4 hours or up to 24 hours.
5. When ready to serve, sprinkle each custard with some of the demerara sugar. Using a kitchen torch, melt and caramelize the sugar, holding the torch 10 inches from the custards for about 3 minutes. Alternatively, preheat the broiler, arrange the custards on a baking sheet, and broil them 4 inches from the heat until the sugar begins to caramelize, about 3 minutes.
6. Serve the crèmes brûlées immediately.