Strain this mixture on top of your hardened caramel. Cover the dish with aluminum foil.
06Place 2 cups of water in your Instant Pot, and place a trivet at the bottom. Set it to VENTING, (you won't be pressure cooking this). Place the dish on the trivet, and set your Instant Pot to sauté for 22 minutes.
07The pot will turn itself off or keep warm after 22 minutes. Wait until you can open it safely, and use a toothpick in the center to check for doneness. The center will be jiggly, but the toothpick should come out clean.
08Refrigerate for 4-6 hours until well chilled.
09When ready to serve, use a knife to loosen the edges, place a plate on top of the dish, and Invert it. Thump the bottom of the dish to help it along if needed. The custard should un-mold really easily.