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How to make Custard in your pressure cooker!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I love custard, love it! Many years ago I would drop by the Bon Marche store in Yakima Washington for a bit of shopping, and lunch in their dining room. One thing they always had, was baked custard with whipped cream. Needless to say, I always ordered custard each visit and was sad if it had already sold out for the day...

Egg Custard from your Instantpot!

This egg custard is an easier method, than baking in the oven, in individual dishes. You simply beat the eggs, stir in the sugar and milk, along with some vanilla, then cook under pressure for seven minutes....yep that's it, much easier. While I agree that individual ramekins would add a nice touch, this recipe tastes just as good and the clean up is much easier too....

I made this recipe using evaporated milk with added fresh milk to equal the 2 cups milk needed. You may use this method or simply use all fresh milk. I like cooking with evaporated milk, it is rich and shelf-stable. Plus I like making sure that my favorite recipes can be made when we travel and are often far away from a grocery store for long periods of time.

Egg Custard form your pressure cooker!

Egg Custard with Whipped Cream
adapted from: idonthavetimeforthat

3 eggs
1/3 c sugar
1 large can of evaporated milk, plus enough milk or half & half to equal 2 cups milk total
OR
2 c milk
1 t vanilla
freshly grated nutmeg
Whipped Cream for serving, if desired!

Note: you will want to make sure your dish fits properly in the pressure cooker, this is very important. You want the steam to be able to build and cook the custard properly. You must be able to secure the lid properly. While I have not bought any special (additional) items to use with my pressure cooker, I take care to use what I do have, in an effective and safe manner.

Egg Custard made in your Instantpot!

This bowl and trivet are too tall to fit in the pressure cooker pan.

Egg Custard made in your Instantpot!

I had to look around for a different combination, and this smaller trivet worked very well. 

Egg Custard made in your Instantpot!

Place eggs and sugar into the 1 1/2 quart dish, beat well. Slowly add your milk or milk mixture, stirring well. 
Egg Custard made in your Instantpot!

Add the vanilla, and give a final stir. 

Egg Custard made in your Instantpot!

Grate nutmeg over the top of the liquid. Now about those potatoes, they are for another recipe, not this custard!

Egg Custard made in your Instantpot!

Gently cover the bowl with foil, crimping the edges tightly. Add 1 1/2 cups water to the pressure cooker, place the trivet in the bottom and carefully place the bowl of custard mixture on the trivet.

Cover and secure the lid, cook for 7 minutes on high pressure, and quick release as soon as the cooking time has elapsed. Wait about 5 to 10 minutes or until the steam stops, to remove the pressure cooker lid.

Carefully remove the bowl of cooked custard, let rest on counter 10 minutes then refrigerate to chill before serving.

Serve with whipped cream of course!

Egg Custard made in your Instantpot!
Yum, leftovers for me!
Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Growth, change or static, the life cycle of a blog and the folks who write them!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen update about life. We hope you enjoy the story as much as we did…


growth is change, even for a blog!


I started this blog many years ago. I was still working a full-time job, had a young grandchild and I was full of creative drive to write the best food blog ever! Which is hard, very hard actually when you have a full-time job, young grandchildren, a house to clean, laundry and well, I really do think you get the full picture. But a well-lived and/or busy life is never static, there is always change.

I found myself changing jobs and continuing up the corporate ladder, which does not necessarily go hand in hand with having enough time left over for the blogging part of, having a blog. The grandchildren were growing and our family of origin was changing as well. There were new marriages for many of us, job changes for all of us, changes in addresses due to jobs or buying a home, etc. Nothing was static about our family group, either. And this, of course, led to other changes. Soon we were not able to gather for Sunday dinner, as a large group.

growth is change, even for a blog!
Keep your dreams alive and see them through!

And because life takes precedence over the blog (no matter how much I love and need the creative side of blogging!) it did suffer from time to time with diminished content....I wish I could say that it didn't, but it would not be the truth, and if you look closely, right there on the sidebar I posted an oath of integrity in blogging, and there is no sense in making a change now!

But in all honesty I don't think there is a single blog out here with current content to share, that has not had changes along the way. For some, the biggest change of all is to simply stop blogging. And I did for a while, but I really missed the creative side of blogging a great deal and deleted my delete, before the blog completely disappeared. Through the years, life has been busy and blogging is also busy, so sometimes, something has to give...My changes have mostly been due to family changes as noted above, but there were also changes having nothing to do with the family.  

growth is change, even for a blog!
We ran into Smokey the Bear celebrating his birthday, at our local fair.
I began changing what I cooked because I was changing what I ate and what I served my guests. When I first started blogging we were called "Mom's Sunday Cafe" because it was all about the Sunday dinners I cooked each month. On the last Sunday, I would cook a cafe-style menu of several choices. When I would start planning for Sunday dinner, I started with desserts! I usually had about four desserts on my list of what I was cooking. But not many vegetables.

This went on for a few years and one day I realized I really was doing it backward! I should have had four vegetable sidedishes and one maybe two desserts, you know, like a real cafe....so little by little I started up-ing the vegetables and playing down the desserts. Then came the desire to eat more whole grains, because, with more vegetables, we were, in fact, eating more whole foods, period. Fast forward a few years and now I am baking with whole grains. There are a few hold outs, because my husband is not as happy about the whole grain baked goods, as I am. But I do understand, I would not want anyone telling me what I should be eating either!

growth is change, even for a blog!
This is my "stove" in the apartment!

Then we added another big change, retirement. With travel and volunteer service, thrown in. Having a small RV kitchen makes cooking and baking a bit more challenging, but the food is well received, especially on a cozy night with the stars shining bright after a day of service and adventure.

When we settled in Montana, we decided to have a small apartment for our home base, keeping some of our belongings here and a small 5thwheel for travel to the hold the remainder. Ironically the kitchen set up is largely the same in the apartment as it was in our big 5thwheel, during our year of travel as National Park volunteers. And my guess is, it will be much like the kitchen we will find when we buy another 5thwheel next spring. I know, if I can cook it here in the apartment or in a little RV kitchen, you can too!

After 2 months of steady work, we are just about done with the apartment, and I am finding myself with more time to cook, which always makes me happy. You will continue to see whole foods cooked in a simple manner, and served with love, coming out of my kitchen. I hope you continue to visit and even follow along on our Facebook page (you may read more about that in the top banner, right here on the blog!) as we explore first the state of Montana and then as much of the rest of America, that we can! You may also use this link if preferred!

growth is change, even for a blog!
Our Montana property.

Thank you for visiting today, we appreciate it more than you know, Terry and Melynda!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!


Raw Citrus Beet Salad, don't pass this one by!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If you think that you would never enjoy a raw beet salad, then this is the salad for you! It has all the components of a great salad, it is simple, tasty and you can make it the year-round if you so desired. Beets hold over the winter very well and citrus is abundant in the winter, from there all you need is a box grater and a bit of time. Just as a precaution, if you use a box grater, do so, outside....beets are known for their glorious color and for some reason when splattered on a wall, it does not seem so glorious....

I have to be honest, I did not use a box grater. As a child, I was the designated grater of all foods.  Basically, this was before food processors and I can tell you this, if one had NOT been invented, I would have taken care of that! I will tell you straight up, that box grating food is my least favorite kitchen task. I turn to my food processor for all grating, and fortunately, we have had a nice partnership in the kitchen for many (many!) years.


But this beet salad might lead me to a bit of box grating, next time we are out and about in the 5thweel because it is that good. You will want to make this up a day or two ahead. The citrus juices change the texture of the beet strands into silky, sweet morsels. I told you it is good, and really it is!

Raw Citrus Beet Salad.Eat more vegetables, this salad will help!
Raw Citrus Beet Salad.

Raw Citrus Beet Salad
adapted from: self-proclaimed foodie

 2 or 3 medium to large beets, peeled (use what you have, amounts are not precise)
1 orange, washed, do not peel - you will be using the zest and juice
1 lime, washed, - you will be using zest and juice, use as much as you like. I used half.
1 to 2 T oil, we used avocado, olive oil would also be delicious
salt to taste
2 T snipped chives, or more if desired, plus additional for garnish at serving time.

Grate beets set aside.


Remove all the zest from the orange, squeeze out all the juice, pour over the beets. Remove zest from half of the lime, also the juice, again pour over the beets. Add the oil, salt to taste and the snipped chives. Toss well.

Cover and store in the refrigerator for 1 or 2 days.

To serve, toss lightly, garnish with additional snipped chives.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Watermelon Salad with Basil Feta and Balsamic Reduction.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Don't let summer end without making this salad. It has a delicious, vibrant taste that goes well with just about everything! This salad was made in my daughter's kitchen, as we are still "building" ours! This move to Montana has been a journey of one discovery after another. It is also the best move of my life! But back to this salad...

You can make up the balsamic reduction ahead for last-minute assembly of the salad. Depending upon your own preferences, there may be a portion of the balsamic reduction left over. But it won't go to waste I assure you, it is wonderful over sliced tomatoes or to dip Jicama spears into. Or anything else you want to use it for.

By the way, it is also quite good over steamed and chilled asparagus...

Watermelon Salad with Basil Feta and Balsamic Reduction, vibrant and delicious!
Watermelon Salad with Basil Feta and Balsamic Reduction. 


Watermelon Salad with Basil Feta and Balsamic Reduction
adapted from:  perfection pending

4 c watermelon chunks ( about 1/4 of a medium melon)
3 or 4 oz Feta, crumbled
2 sprigs basil, remove leaves and set aside
1/2 t salt (or to taste)
1/4 t pepper (or to taste)
1/2 lime

Balsamic reduction:
1/2 c balsamic vinegar
2 t sugar

1/2 t salt
1/4 t pepper

Bring vinegar and sugar to a boil in a small saucepan, reduce heat to medium and simmer until mixture begins to thicken, stir in salt and pepper, set aside to cool.

Place melon chunks into a flat serving dish, sprinkle with the Feta, salt, and pepper. Break basil leaves into pieces, scatter over the top of the melon, squeeze lime juice evenly over the ingredients. Drizzle with the Balsamic reduction, just prior to serving.

Serves 6 or move.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!



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