How to make it

  • Wisk all ingredients until blended smooth
  • Pour into individual ramekins and cover tightly with foil and secure with rubber band
  • Pour 1/2 cup water in the pressure cooker and place a steamer tray on bottom
  • Arrange the filled ramekins on the tray, stacking a second layer as needed
  • Secure the lid and bring to 15 psi over high heat
  • Reduce the heat to lowest setting to maintain pressure
  • Cook 4 minutes
  • Remove from heat and use the natural release method before opening lid
  • Chill custard to set
  • To serve remove foil and spoon heated butterscotch sauce below over custard or transfer to small plate and spoon on sauce
  • -
  • Butterscorch sauce
  • -
  • Bring 4 Tbs and 1/2 cup light brown sugar to a boil
  • Add 2 Tbs Courvoisier and remove from heat
  • Add 1/4 cup heavy cream, return to heat stirring until it boils
  • Remove from heat and spoon on to custard

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