Quick and easy to make Instant Pot egg custard that tastes great and is creamy. This dessert is great for any event!
Ingredients: 4 large eggs. 1/2 cup granulated sugar. 2 cups whole milk. 1 teaspoon vanilla extract. A pinch of salt. Ground nutmeg for garnish.
Instructions: Whisk the eggs and sugar together in a bowl until they are well mixed. In a saucepan, warm the milk up without making it boil. While whisking constantly, add the warm milk slowly to the egg and sugar mixture. Add a pinch of salt and vanilla extract and mix well. Put the custard mixture through a fine-mesh sieve into a bowl that can handle heat. Put some of the mixture into ramekins and cover each one with foil. Put a trivet in the Instant Pot with 1 cup of water on it. Then, put the ramekins on the trivet. Put the lid on the Instant Pot and set it to "Sealing." Then, cook on Manual/Pressure. Bring it to a boil. After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure. Take the ramekins out carefully, let them cool, and then put them in the fridge for at least two hours. Add a little ground nutmeg on top before serving.
Prep Time: 15 minutes
Cook Time: 8 minutes
JFF DUT TC