Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set.

Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer. Split the vanilla pods down the middle with a sharp knife.

This Instant Pot Crème Brulee Cheesecake includes sour cream in the filling which increases the moisture content and adds a delicious tangy kick, perfectly balanced against the cream cheese ...