Eggnog Crème Brulee

INSTRUCTIONS

1. In a bowl, whisk the egg yolks and sugar until well blended and you have a light-yellow colour.
2. Add in the vanilla, nutmeg, cinnamon, run extract and salt and whisk to combine.
3. Add the cream and carefully whisk to combine. Do not over whisk, as you do not want to add air bubbles to the mixture.
4. Transfer the mixture to a large measuring cup. This will make it easier to fill your ramekins.
5. Evenly distribute the egg mixture between 6 ramekins.
6. Add 1 ½ cups of water to the inner pot and place the trivet inside the pot.
7. Gently place 3 ramekins on top of the trivet.
8. Pressure Cook on Low for 5 Minutes. When the time is up, allow for 10 Minutes natural release, then carefully quick-release the rest of the pressure.
9. Remove the lid and carefully lift out the ramekins and set them aside.
10. Repeat the cooking process with the remaining 3 ramekins.
11. Once all 6 ramekins are cooked, allow them to cool for 30 minutes on the countertop, then place them on a small tray, cover tightly with plastic wrap and refrigerate for 6 Hours or overnight.
12. When ready to serve, use a paper towel and gently pat the tops of the custard to remove any access moisture.
13. Sprinkle 1 tsp of sugar onto each custard, and gently shake it to evenly coat the top.
14. Brulee with a small kitchen torch to carefully caramelize the sugar or brulee with the broiler in your oven.
15. Arrange the rack in the oven to the highest position. Place the ramekins in the oven and turn on the broiler.
16. Keep an eye on them and rotate them as needed to ensure even browning.
17. Allow the sugar to harden for 2 Minutes before serving