Click for Cookbook LOGIN
"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Instant Pot Custard Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Instant Pot Custard is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs (~180ml in volume)
1 ½ cup (375ml) whole milk , divided
A pinch of salt
Choose Your Preferred Sweetness 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
Directions:
Directions:
Melt Sugar in Milk:
Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker.
Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker.
Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little.
Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

Beat Eggs:
In a large glass measuring cup, whisk 3 large eggs until well blended.

Combine Ingredients:
While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.

Strain Egg Mixture:
Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth.
Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins.
Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.

Pressure Cook Egg Custard:
Have a quick rinse of the inner pot with water.
Pour 1 cup (250ml) of cold water in the pressure cooker.
Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers.
Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release.
The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.

Serve Warm or Hot: This dessert is best served warm or hot.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

518W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!