Makes six servings
- ½ vanilla bean, split lengthwise
- 2 cups whole milk
- 1 cup cane sugar
- 4 whole eggs
- 1 egg yolk
Special equipment: Pressure-cooker rack
- Scrape the seeds out of the vanilla bean and add to the milk in a small saucepan along with the bean. Heat until just about to boil.
- Remove from heat, allowing the vanilla bean to infuse the milk for five minutes, then remove the bean.
- In a separate small saucepan, melt ½ cup sugar over medium heat. Cook, but do not stir, until it is a rich golden brown.
- Pour the caramelized sugar into a 1-quart metal bowl and swirl to coat the bottom and ½ inch of the sides evenly.
- In another bowl, beat the eggs and yolk together with the remaining ½ cup sugar until smooth, then whisk in the milk. Pour the mixture into the caramel-lined bowl, cover tightly with a sheet of foil, and place on a rack in the pressure cooker.
- Add 2 cups water to the bottom of the pressure cooker, cover, and bring to high pressure.
- Turn the heat down and cook for 10 minutes.
- Use the quick-release method: Run cold water over the lid of the pressure cooker.
- Uncover, and allow to cool undisturbed for at least one hour.
- Then, refrigerate for at least three hours before serving.
- To remove from the bowl, run a knife around the edge of the custard, and invert onto a plate. Serve as is, or top with fresh berries.