Add the egg yolks and 5 tablespoons of sugar to a mixing bowl, and whisk until the sugar dissolves. Then add the cream and vanilla, and whisk just until everything is incorporated.

Pour the mixture into your ramekins, and cover each tightly with a small piece of tin foil.

Place the metal trivet in the bottom of your Instant Pot and add 1 cup of water to the bottom. Carefully arrange the ramekins in the pot so that they are evenly spaced and sturdy.

Put the lid on the pot and select the "Manual" option, then set the timer for 9 minutes. When the time is up, let the pressure release naturally from the pot for another 15 minutes then quick release any remaining pressure.

Uncover the ramekins and let them cool off for about 45 minutes. Then cover each ramekin in plastic wrap, and refrigerate them for at least 4 hours to continue setting. When you’re ready to serve, remove the plastic wrap and sprinkle the 4 tablespoons of sugar evenly over the tops of each one.

Use your culinary torch to lightly caramelize the sugar (I bought mine for less than $15 on Amazon) and serve. Yum!