Egg Custard – Pressure Cooker

Name: Egg Custard - Pressure Cooker
Prep time: 5 min
Cook time: 4 min
Total time: 69 min
Ingredients: 2 cup whole milk (or 1 cup skim (fat free) and 1 cup heavy/whipping cream); 2 Eggs; 1/2 cup sugar; 1 tsp vanilla - extract; 1/2 tsp kosher salt; 1/4 tsp nutmeg - ground (- for garnish)

Egg Custard – Pressure Cooker

Camfam Cookery

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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Prep Time 5

Cook Time 4

Cooling Time 1

Total Time 1 9

Course Dessert, Snack

Cuisine French

Servings

Calories 175 kcal

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

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