Heat until caramel turns a deep amber, honey-like color (occasionally swirl your sugar mixture by swirling the pot but DO NOT STIR). This will take about 5-7 minutes
As soon as the sugar turns amber, IMMEDIATELY take it off the heat
Evenly pour the caramel mixture among the 4 ramekins and allow to cool-BE CAREFUL AS IT WILL BE VERY HOT
Set the ramekins aside and allow the caramel to harden on the bottom
In your mixing bowl, whisk together the whole milk, condensed milk, yogurt, vanilla extract and corn starch
Whisk well so that there are no lumps
Evenly pour this custard mix among the 4 ramekins on top of the hardened caramel
Cover each ramekin tightly with foil
Add 1.5 cups of water to the bottom of your InstantPot
Place the metal trivet in the pot
Carefully place each ramekin on top of the trivet-you may have to stagger the ramekins
Place lid on pot and lock
Close vent on lid to prevent steam from escaping
Press MANUAL to set pot to Manual mode
Set to HIGH PRESSURE
Set timer to 10 minutes
After the timer goes off, allow the pressure to naturally release for a minimum of 10 minutes
If the pin has not dropped, you can now manually release the pressure and open the lid
Carefully, using an oven mitt, remove the ramekins from the InstantPot and onto a try
Place the ramekins in the refrigerator for a minimum of 1 hour to set
After 1 hour, remove the ramekins from the refrigerator
Remove the foil from each ramekin
Hold the ramekin in one hand and gently run a butter knife around the inner edges of the ramekin to loosen the custard
To remove, place a serving dish on top of the ramekin and quickly flip the ramekin over (see video)
Serve and enjoy!
Notes
Serving Suggestion: Serve cold as a dessert or snack.
Variations: You may add cardamom powder (elaichi), rose water or other flavorings to the custard. You may garnish with edible flowers, fruits, or nuts.
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/creme-caramel/