Egg Custard – Pressure Cooker
Had a craving for egg custard and just did not want to wait for the traditional method of 325˚F for an hour in a water bath. Played around with using the pressure cooker to shorten the cooking time and still provide the silky smooth texture and fantastic flavor. This one is a hit!
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Equipment
- 1 Pressure Cooker
Ingredients
- 2 cup whole milk or 1 cup skim (fat free) and 1 cup heavy/whipping cream
- 2 Eggs
- ½ cup sugar
- 1 tsp vanilla – extract
- ½ tsp kosher salt
- ¼ tsp nutmeg – ground – for garnish
Instructions
Prepare
- In a 2 cup measuring cup, Scald milk in microwave for 3 minutes – Hint: you will see little bubbles form around the edges.
- In a 4 cup measuring cup, mix eggs, sugar, vanilla, and salt until sugar is dissolved.
- Temper the egg mixture by SLOWLY pouring in the hot milk while constantly stirring. (Use a whisk)
- Pour the mixture into ramekins.
- Cover each ramekin with a disk of aluminum foil and seal snuggly.
Cook
- In a pressure cooker, place a wire rack (1/2" – 1" tall) in the bottom and fill with about 1/2" to 1" of water. You want to make sure the ramekins do not come in contact with the water.
- Put the ramekins in the pressure cooker. (I can only put three ramekins in the bottom of my pressure cooker, so I balance the remaining two on top of three.)
- Cook on High Pressure for 4 minutes.
- Quickly release the steam, open the cooker and remove the ramekins.
- Let cool for 15 minutes then cool completely in the refrigerator for at least 1 hour.
Serve
- About 15 minutes before serving, remove the ramekins from the refrigerator and let rest. This will take the immediate chill off the custard.
- Sprinkle a pinch of freshly ground nutmeg on top, if desired. Not too much or it will overpower the delecate flavors of the custard.
Nutrition
Serving: 1gCalories: 175kcalCarbohydrates: 31gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 290mgPotassium: 189mgFiber: 2gSugar: 29gVitamin A: 161IUVitamin C: 0.1mgVitamin D: 1µgVitamin E: 0.1mgCalcium: 155mgIron: 2mgZinc: 1mg
Tried this recipe?Let us know how it was!
