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Let me share my go-to instant pot custard recipe that'll make you swoon. This creamy delight comes together effortlessly, transforming simple ingredients into pure magic. I've perfected this dessert over countless family gatherings, always leaving guests begging for seconds. Rich, velvety, and oh-so-satisfying, this custard hits all the right notes. Trust me, once you try this foolproof method, you'll never look back. Grab your instant pot and prepare for a taste sensation that'll become your new favorite indulgence.
Ingredients for Creamy Instant Pot Custard
- Eggs: Essential for texture and structure, eggs provide richness and help custard set properly when cooked.
- Sugar: Adds sweetness to balance the flavors and enhances the overall taste of the custard.
- Milk: Provides creaminess and a smooth consistency to the custard, creating a luscious and velvety texture.
- Vanilla extract: Infuses a warm and aromatic flavor, enhancing the sweetness and adding depth to the custard.
- Ground nutmeg: A classic spice that adds a hint of warmth and earthiness, complementing the sweetness of the custard.
Essential Tools for Making Custard in the Instant Pot
- Instant Pot: Essential for pressure cooking the custard quickly and efficiently.
- Fine-mesh sieve: Used to strain the custard mixture for a smooth texture in the final dish.
Instant Pot Custard Recipe: Silky Smooth Perfection
Equipment
- Instant Pot
- Ramekins
- Trivet
- Fine-mesh sieve
- Whisk
- Saucepan
Ingredients:
Main Ingredients
- 4 eggs
- 1/2 cup sugar
- 2 cups milk
- 1 teaspoon vanilla extract
- Ground nutmeg for garnish
Read more: Instant Pot Rice Perfection Recipe
Instructions:
- In a bowl, whisk together eggs and sugar until well combined.
- Heat milk in a saucepan until warm but not boiling.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Stir in vanilla extract.
- Strain the mixture through a fine-mesh sieve into ramekins.
- Cover each ramekin with foil.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Arrange the ramekins on the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Carefully remove the ramekins from the Instant Pot and let them cool.
- Refrigerate for at least 2 hours before serving.
- Sprinkle with ground nutmeg before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Pasta Perfection Recipe
Can You Make Instant Pot Custard Ahead of Time?
Make Ahead Instructions
- Prepare the custard as directed and refrigerate in airtight containers for up to 2 days.
- When ready to serve, sprinkle with nutmeg before serving.
Freezing Instructions
- Custards can be frozen for up to 1 month.
- Thaw overnight in the refrigerator before serving.
Custard is a versatile dessert that can be enjoyed warm or cold, and it's a great base for adding different flavors like citrus zest or spices like cinnamon for a unique twist.
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