InstaPot Egg Custard
Rich, Creamy, the basis of soo many things delicious, and FAST
Equipment
- InstaPot
- 1 cup Ramekins
Ingredients
- 2 cups Milk Whole Fat
- 2 Ea Eggs Jumbo
- 3 ea egg yolks Jumbo
- 1/2 cup granulated sugar
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- In a medium mixing bowl, lightly beat the eggs
- Add sugar, vanilla, salt and milk, whip lightly, mix very well
- Strain into a 4 cup measuring cup (Easier to put into ramekins)
- Pour mixture into lightly buttered ramekins, leaving about 1/2 inch of head space
- Place the trivet in the bottom of your Instant Pot, and pour 1 cup of water into the bottom.
- Cover each ramekin in foil, and place them onto the trivet. (One may need to stack them depending on size of ramekin and instapot)
- Using the manual button, set the pot for 8 minutes, set the vent knob to sealing.
- When the timer goes off, manually release the pressure and remove ramekins from pot. (use tongs, they will be very hot!)
- Uncover and allow to cool for at least 15 minutes
- Move to the refrigerator for at least two hours
Notes
This is a basic recipe.
One can use heavy cream and go for a cream brulee, you can add additional spices and flavorings such as cinnamon and lemon for a Catalan flair.
One can add a caramel sauce to the ramekins, before filling an have a "back to the flan" experiance.
Nutrition
Calories: 177kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 22mgSodium: 199mgPotassium: 161mgSugar: 31gVitamin A: 198IUCalcium: 138mg
Tried this recipe?Let us know how it was!