Adjust the trivet in an instant pot and pour water into it.
Take a bowl and add egg yolks, ½ cup grounded sugar and a pinch of salt. Whisk the contents well.
Add nutella paste, cream and vanilla extract, blend all the ingredients well.
Pour this mixture into 8 custard cups and cover with aluminum foil.
Place the cups on the trivet and adjust the pressure on manual “high”. Cook for 6 minutes.
Release the pressure naturally.
Remove the cups carefully, cool in the refrigerator.
Before serving sprinkle superfine sugar on the top and burn it for two minutes by using a blow torch so that the sugar is caramelized and a thin crust is formed on the top.