Pressure Cooker Maple Creme Brulee

Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Select cancel setting; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring.
Transfer cream mixture to three greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 11 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours.
For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately.
To brown under the broiler, preheat broiler and place ramekins on a
; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.