In a small to medium pot, heat the heavy cream over medium low heat just before it boils. Do not boil. The cream may begin to slightly bubble around the edges and it will start steaming, which will indicate it is ready.

Take the pot off the heat and add vanilla and white chocolate chips. Let stand for a couple minutes, then whisk completely until the chocolate is completely melted.

In a separate medium bowl, whisk the egg whites and sugar together until the egg yolks turn a pale yellow.

While whisking, pour a thin stream of the hot cream into the egg mixture, about a third at a time until fully combined. If desired, strain the mixture through a fine mesh strainer.

Pour the mixture into 4 ramekins. Cover each with a square of foil. Skim the foam off the tops of the custard.

To the Instant Pot, add 1 C. water and the trivet. Stack the ramekins evenly on top of the trivet for maximum air flow.

Cook on manual LOW pressure for 10-13 minutes (depending on how big large your ramekins are), with a 5 minute Natural Pressure Release. followed by a quick release. 

Remove the ramekins with a pair of tongs and place on a heat proof surface. The middles should be jiggly, but not liquid. If they are still liquid, return them to the Instant Pot and cook for 1-2 more minutes on low pressure with a quick release.

Let the creme brulee cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or until completely cool.

When ready to serve, top each ramekin with about 2 teaspoons candy cane powder in a thin, even layer.

Using a kitchen torch, evenly brulee the tops until the sugar is evenly browned. Alternatively, adjust your oven rack to the top shelf and place the ramekins on a cookie sheet and. Allow the sugar to harden, about 5-10 minutes, then enjoy! ​