In a saucepan add the brown sugar and cook over medium-high heat, whisking constantly, until smooth and bubbling – about 5 minutes.

Gradually whisk in the cream – BE CAREFUL, mixture may spit and steam a bit!

Return the mixture to a boil, whisking constantly.

Add the salt and vanilla.

In a large heatproof bowl, whisk the egg yolks.

Add 3/4 cup of cream mix into the eggs, constantly stirring to temper the eggs.

Very slowly whisk in the hot cream mixture and add the egg mix into the rest of the creme mix,  being careful to not scramble the eggs.

Strain the mixture through mesh strainer.

Pour the mix into ramekins.

Add 2 cups of water into Instant Pot.

Place ramekins into Instant Pot, using a trivet to have the ramekins stacked.

Cover the top ramekins with aluminum foil.

Close the Instant Pot and select low power for 13 minutes. (we used the rice setting for 12 minutes on low).

Allow natural release for 15 minutes.

Remove the ramekins.  The creme brule should be a little jiggly, but solidified.

Allow to cool and then use the kitchen torch to brown the top.

Add the sugar and tablespoon of water in a small pot.

Allow to cook on medium heat unstirred until it reaches a light amber color (about 6 minutes)

Add the additional water and stir until smooth.

Remove from heat to cool, then add the vanilla.

To serve, take the cooled caramel sauce and equally pour over each ramekins. Place a dollop of whipped cream on and serve.