Pressure Cooker Maple Creme Brulee

Directions

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around side of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Press cancel; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring.
2. Transfer cream mixture to 3 greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Place trivet insert and 1 cup water in pressure cooker. Place ramekins onto trivet, offset-stacking as needed. Loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 11 minutes.
3. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Let stand 10 minutes; refrigerate, covered, for at least 4 hours.
4. For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately.
5. To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.