3 egg yolks

3 tbsp erythritol granular sweetener

1 cup heavy cream

¹⁄₂ tbsp vanilla extract

¹⁄₈ tsp ground dried vanilla bean

4 tsp erythritol granular sweetener (for the caramelized crust)

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

2 In a large bowl, combine the egg yolks and sweetener. Whisk until the sweetener dissolves completely and then add the heavy cream, vanilla extract, and ground vanilla bean. Stir until combined.

3 Evenly divide the mixture between four 3-ounce (85g) ramekins and tightly cover each with a small piece of aluminum foil.

4 Arrange the ramekins on the steam rack in the pot. (One ramekin can be stacked on top of the others if all four will not fit on the rack.)

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).

6 Open the lid and carefully transfer the ramekins to a cooling rack. Discard the foil and let the ramekins cool to room temperature (about 30 minutes).

7 Tightly cover the cooled ramekins with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours.

8 When the chilling time is complete, remove the ramekins from the refrigerator, uncover, and sprinkle 1 teaspoon of the sweetener over top of each ramekin.

9 Using a culinary torch, carefully melt the sweetener to form a caramelized crust. Alternatively, place the ramekins under an oven broiler at 550°F (288°C) for 4 minutes or until the sweetener begins to caramelize. (Watch carefully since the sweetener can burn very quickly.) Serve promptly.

tip To make this recipe dairy-free, substitute 1 cup full-fat coconut milk for the heavy cream.

A coffee grinder can be used to grind dried vanilla bean into a powder. (If you don’t have dried vanilla bean, it can be omitted from the recipe.)