Place your heavy cream and vanilla seeds or extract in a medium sauce pan. Heat over a low or medium heat. While the cream is heating place the sugar and egg yolks in a medium mixing bowl. Whisk the egg yolks and sugar together. Slowly add a ladle at a time of the warm cream to the egg yolks, continually whisking. Once the cream and yolks are fully combined strain the custard mixture with a fine mesh strainer. I find it easier to strain into a pitcher so that you can easily pour the custard into the ramekins.

Evenly divide the custard between eight ramekins. Place a piece of foil on each top of the ramekins. Place one cup of water in the instant pot. Place four ramekins on the baking sling and lower into the instant pot. Place a trivet on top and add four more ramekins. ( If you are making half the recipe you will have just four ramekins. If you do not have a trivet, although I believe all instant pots come with one, you can also bake four custards at a time.

Secure the lid of the instant pot, make sure the pressure valve is set to seal. Use your manual function and set your cooking time for seven minutes. When the cooking time is up, allow for a 20 minute natural release. Release any remaining pressure.

Carefully remove the ramekins, and the foil. Place the ramekins on a sheet tray and place in the refrigerate. Chill for at least 4 hours. Remove the custards from the refrigerator 10 – 15 minutes before you would like to serve them. Sprinkle a nice layer of raw sugar over the top of the custard, using the torch caramelize the sugar until its nice and golden. Garnish with fresh berries and a sprig of mint.