Servings: 6

Weight Watcher Smart Points: 21

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 8 egg yolks
  • 1/3 cup granulated sugar
  • 2 cups heavy cream
  • pinch of salt
  • 6 tablespoons superfine sugar
  • 1 1/2 teaspoons vanilla


  1. Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt
  2. Add cream and vanilla and whisk until blended.Strain into a large measuring bowl with pour spout or a pitcher
  3. Pour mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot
  4. Stack the cups in a second layer
  5. (I used a second trivet between the layers.)Lock the lid in place
  6. Select High Pressure and set the timer for 6 minutes
  7. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure
  8. When valve drops carefully remove lid.Carefully remove the cups to a wire rack to cool uncovered
  9. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard
  10. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.

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