Adapted from the cookbook that comes with the Instant Pot, but could be used with any pressure cooker. This is a base recipe that can be adapted by adding whatever flavors you want. Note that prep time does not include cooling.
In a saucepan heat cream until just below boiling.
Meanwhile, use a fork to cream the yolks and sugar in a mixing bowl.
SLOWLY pour the cream into the egg mixture, using your fork to mix. Try not to whip any air into the custard. Also add the vanilla at this point.
Pour into 3 ramekins and cover each with aluminum foil.
Place a trivet in your pressure cooker and fill with water to just under the top of the trivet. Place the ramekins on this. If your are doubling this recipe you can stack the ramekins on top of each other.
Seal the pressure cooker, bring to pressure, and cook about 9 minutes.
Follow your pressure cooker's instructions for a quick release, then remove the ramekins and take off the foil. If any water puddled on the foil make sure you don't dump it into the ramekins.
Let custards cool an hour uncovered, then cover with plastic wrap and chill in the fridge at least 4 hours (or up to a few days).
Remove plastic wrap, top with a thin layer of sugar, and caramelize with a torch or under the broiler. Don't burn the sugar!