1. Warm the ramekins in an oven at a low temperature.
2. Now, make the caramel. Pour the sugar and water into a clean stainless steel pan
3. Dissolve the sugar slowly, stirring gently with a wooden spoon over a low heat
4. When there are no granules left, stop stirring and boil until the sugar turns a dark amber color
5. Then remove immediately from the heat to make sure the sugar does not burn.
6. Set the ramekins aside to cool and the caramel to become hard. (Do not put in the fridge as the sugar will absorb moisture and soft and tacky)
7. Once hard spread the butter around the side of the ramekins above the level of the caramel. This will help the finished product come out.
8. For the Custard, whisk the eggs, vanilla extract, and caster sugar together in a bowl until well mixed
9. Pour the milk into a saucepan, gently heat over low heat until you can just dip your finger in for a moment.
10. Pour it the warm milk in slowly so that it does not cook the eggs. And keep stirring all the time so it mixes well. Then strain the milk through a fine sieve into the egg mixture in the bowl.
11. After you have poured the milk through the sieve put it into a jug and pour it into the ramekins up to the buttered level.
12. Wrap carefully each of the ramekins in aluminum foil
13. On the trivet using the handles lower it into the one-pot bowl. Also then put in two cups of water.
14. Carefully place the covered ramekins into the one pot on the trivet. You can put 4 on the trivet and then stack another 2 or 3 on top if necessary.
15. Set the one pot pressure to low, and 13 minutes. Also allow for 10 minutes of natural pressure release.
16. Let the ramekins cool and then wrap with plastic wrap and put them in the fridge to cool for at least 3 hours - or overnight.
17. To Serve use a sharp knife to loosen the edges, then put a plate on the top and invert and let the creme caramel custard come out of the ramekin
18. You are then ready to serve and decorated as you see fit.
