Place the trivet in the pressure cooker and pour in 1 1/2 cups water.

In a large mixing bowl, whisk together eggs yolks, 1/3 cup granulated sugar and  pinch of salt. Whisk in cream and vanilla.

Strain the mixture through a mesh sieve into a large measuring bowl with a pour spout (or use a pitcher). Divide  mixture evenly between 6 custard cups or small ramekins. Cover ramekins with foil and place on trivet in pressure cooking pot, stacking the cups in two second layer. (You may want to use a second trivet between the layers.)

Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When the beep sounds, turn off pressure cooker (unplug it) and use a natural pressure release for 10 minutes. Then do a quick pressure release to release any remaining pressure. Carefully open the pressure cooker and remove the cups to a wire rack. Uncover and cool completely.

Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Just before serving, sprinkle about a tablespoon of sugar (superfine works best) over the entire surface of each custard. Working with one at a time, move the flame of a kitchen torch 2 inches above the surface of each custard in a circular motion to melt and caramelize the sugar.