Ingredients:
· 6 egg yolks
· 1/3 cup granulated sugar
· 2 tablespoons firmly packed light brown sugar
· 1/4 cup pumpkin puree
· 1 teaspoon vanilla extract
· 2 cups heavy cream
· 1/2 teaspoon cinnamon
· 1/4 teaspoon pumpkin pie spice
· Pinch of salt
· 6 tablespoons superfine sugar
Method:
1. Add 1 cup of water to the pressure cooker and place a trivet in the bottom.
2. In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
3. In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
4. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
5. Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
7. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
8. When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.