Make the Custard: In a medium bowl, combine 6 tablespoons of granulated sugar with the egg yolks, vanilla extract, almond extract (if using), and salt; whisk until smooth and well blended. Gradually whisk in the heavy cream. Try to avoid bubbles. You’ll have about 3 cups of custard mixture. Pour the custard mixture through a fine-mesh sieve to remove bubbles and bits of egg. Divide the custard among 6 5-ounce ramekins. 

Pressure Cook: Pour 1 cup of water into the Instant Pot and place a trivet inside—a sling-style trivet is ideal if you have one. Cover the ramekins tightly with foil and arrange them in the Instant Pot, making 2 layers. Lock the lid in place and make sure the knob is in the sealing position (this is automatic on some pots). Select “Pressure Cook,” set to low pressure, and adjust the time to 14 minutes. When the time is up, let the pressure release naturally for 15 minutes, then release any remaining pressure. 

Cool: Remove the ramekins to a rack to cool for about 20 minutes. Uncover the ramekins and place them in a baking pan. Cover with plastic wrap and refrigerate them for about 4 hours or up to 2 to 3 days. 

Brulée: Just before serving, uncover a ramekin and sprinkle with about 2 teaspoons of superfine, organic, or granulated sugar. Carefully torch the sugar to lightly caramelize it. Handle the ramekins carefully, as the torch will make the edges quite hot. Repeat with the remaining custards or as many as you will be serving. The burnt sugar top should be hard enough to crack with a spoon.

Serve and Enjoy: Serve crème brûlée as is, or add some berries, sliced fruit, or a dollop of whipped cream.