Finley zest of the blood oranges and set aside the zest

Peel the remaining 2 oranges (keep 2 pieces of peel for the milk/cream) and the zest one also - slice the oranges into pieces - removing the seeds.

Place diced orange pieces and zest  in a saucepan - or you can use your instant pot for this also.

Add the caster sugar

Stir and stew the mix keeping control of the heat until the mix turns into a stew-like consistency and then set aside to cool

In a bowl whish the eggs, egg yolks. and about 50 g of the sugar until smooth and mixed

In a saucepan, gently warm the cream and milk with the vanilla and some orange peel for added flavor

Remove from the heat and let it cool to naturally infuse the vanilla and orange flavor

Remove the orange peel

Take the ramekins and put about 2 teaspoons of the orange compote in the bottom of the ramekin

Then pour the milk and cream mixture into the ramekins so they are about 80 percent full

Wrap the ramekins reasonably tightly in aluminum foil.

Add 1-2 cups of water to the instant pot bowl and put the steamer or trivet into the bowl - Now gently place the ramekins on the rack in the bowl- we could that you can place 4 on the rack and then gently place two more on top of the bottom 4.

Set the pressure to low and cook for 13 minutes and then let the natural pressure release for 10 mins.

Release any remaining pressure and check the creme brulee is cooked - the mixture should be firm to touch with a finger

Unwrap the foil from the ramekins and leave to cool. Then place in the fridge for at least 2 hours to set. If you are going to leave them overnight we suggest you cover them with plastic wrap.

Now the exciting part - Caramelize and eat. Sprinkle the remaining castor sugar (or if you have raw sugar that works even better- see our pictures below) - blowtorch until you form a crisp caramel on the top!