How to make Old Fashioned 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
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!

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