¹⁄₃ cup unsweetened vanilla almond milk

3¹⁄₂ tbsp erythritol granular sweetener

²⁄₃ cup heavy cream

1 tsp vanilla extract

2 large egg yolks

16 fresh raspberries

1 Combine the almond milk and sweetener in a small saucepan placed over medium heat. Whisk until the sweetener is dissolved. Remove from the heat and let cool for 5 minutes.

2 Add the heavy cream and vanilla to the pan and whisk until well combined. Set aside.

3 In a medium bowl, whisk the egg yolks until smooth. Set aside.

4 Place the steam rack in the inner pot and add 2 cups cold water to the bottom of the pot.

5 Slowly add the cream mixture to the egg yolks. Whisk continuously until combined.

6 Evenly divide the mixture across four 3-ounce (85g) ramekins. Tightly cover each ramekin with a small sheet of aluminum foil.

7 Place the covered ramekins on the steam rack. (You can stack one ramekin on top of the other three if they won’t all fit on the rack.)

8 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 12 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).

9 Open the lid and use tongs to carefully transfer the ramekins to a cooling rack. Remove the foil and let the ramekins cool to room temperature (about 20 minutes).

10 Tightly cover the cooled ramekins with plastic wrap and place in the refrigerator to set for 4 hours. Once set, remove the ramekins from the refrigerator, discard the plastic wrap, and top each ramekin with four raspberries. Serve chilled.

tip To make this recipe dairy-free, substitute ²⁄₃ cup full-fat coconut milk for the heavy cream.