Sweet, creamy, comforting egg custard is just minutes away in the pressure cooker with no water bath and perfect results every time.
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| Cinnamon and nutmeg not shown. |
Pressure Cooker Old-Fashioned Egg Custard
Yield: 4 servings
Approximate Total Time: 40 minutes
Electric Pressure Cooker Size: 6 quarts
1 1/2 cups whole milk, divided
7 Tbsp. sugar
1/4 tsp. salt
3 large eggs
1 tsp. vanilla
Ground cinnamon and/or nutmeg
In a microwave-safe bowl, combine 1 cup whole milk, sugar, and salt. Microwave 30 seconds to 1 minute stirring to makes sure the sugar and salt dissolve. Stir in the remaining 1/2 cup of whole milk and let cool to room temperature. Meanwhile, in a 4-cup glass measuring cup or comparable-sized bowl, beat eggs well. While whisking the eggs, slowly pour the milk mixture into the eggs. Stir in the vanilla mixing well.
Using a fine mesh strainer, pour the custard mixture through twice. After straining, pour the custard mixture into 4 glass 6-ounce custard cups. Cover each custard cup tightly with foil.
Pour 1 cup of water into the pressure cooker pot. Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet. Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the float valve. If a second trivet isn't available, the other 2 custard cups can be cooked after the first 2 have completed cooking.
Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.
When the cook time ends, let the pressure release naturally, which will take 6-8 minutes. When the valve drops, remove lid. Select CANCEL. Using tongs, remove custard cups. Uncover. The middle may be a little jiggly, but a knife inserted into the center should come out clean. Allow to cool for at least 15 minutes before serving. Serve hot, warm, or chilled, but just before serving, dust with a light sprinkling of cinnamon and/or nutmeg.
Pressure Cooker Old-Fashioned Egg Custard 101:
Pour 1 cup of water into the pressure cooker pot. Place a trivet in the bottom. Carefully place 2 of the custard cups on the trivet:
Place a second trivet on top of the custard cups. Place the other 2 custard cups on top of the second trivet making sure not to block the steam vent and the floating valve:
Here are links to the custard cups and trivets I use. The custard cups can also be found on Amazon, and the trivets can be found at Kohl's, Bed, Bath, & Beyond, and other retailers.
Trivets:
OXO Bakeware Sling: https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1554654430&s=gateway&sr=8-1-spons&psc=1
OXO Roasting Rack: https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B074G9FGYX/ref=sr_1_1_sspa?keywords=oxo%2Bsling&qid=1554654430&s=gateway&sr=8-1-spons&th=1
