Made 7-28-20: tried to make caramel in PIP but not hot enough so move to pan on stove then poured in the PIP. Chilled down in ice water then poured egg mixture in. Covered with foil and pressure cooked on high for 21 minutes. Put in fridge

Spray 7 cake pan with non-stick spray.

To make the caramel, place sugar in a small saucepan and wet with just enough water to dissolve it (about 1 tablespoon). Heat on medium heat, shaking the pan occasionally, but dont stir. The syrup will boil for a while until it starts to turn brown. Once it has turned brown, remove it from the heat. Immediately pour the 7 cake pan.

In the same sauspan, heat the milk with the sugar until it reaches a boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid coagulating the eggs. Whisk to completely mix.

Pour milk mixture into ramekins on top of the caramel. Cover with foil tightly.

Carefully place in Instant Pot. Pressure cook for 17 minutes on high. Let pressure fall naturally.

Allow the custard to cool completely, then cover with plastic wrap and refrigerate in their ramekins until serving time.

To serve, run a knife along the outside of each creme, than turn over onto a dessert plate.