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Wednesday, August 11, 2021

How to make Old Fashioned Egg Custard in your pressure cooker!

Old Fashioned Egg Custard is a time-honored old fashion dessert that many never grow tired of! And the good thing is that you can make it in your InstantPot. Take a look, I will show you how...


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

This Old Fashion Egg Custard is easy and quicker than baking in the oven. 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, see much easier. While I agree that individual ramekins are a nice touch, this recipe tastes just as good and the clean-up is much easier too....plus you can use your favorite dessert serving ware. 


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, the choice is yours. Personally, I like cooking with evaporated milk, because it is rich and shelf-stable. Cooking with evaporated milk means that my favorite recipes can be made when we want. 

You will find tips for making Old Fashioned Egg Custard right in the recipe!

Ingredients needed for this recipe:
  • eggs
  • milk of choice
  • sugar
  • vanilla
  • nutmeg
  • whipped cream for serving
You will also need the following:
  • Pressure Cooker, stovetop, or electric model
  • measuring spoons
  • measuring cups
  • whisk
  • large mixing bowl
  • mediums mixing bowl 
  • trivet for steaming
Now we are ready to begin!





Old Fashioned Egg Custard with Whipped Cream
adapted from: idonthavetimeforthat

3 eggs
1/3 c sugar
1 large can of evaporated milk
1/4 c water, milk, or half and half
OR
2 c fresh milk of choice
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. Also, 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 the kitchen wares that I do have, in an effective and safe manner.


For example, this bowl and trivet are too tall to fit in the pressure cooker pan.


I had to look around for a different combination, and this smaller trivet worked very well. Along with my medium-sized stainless steel mixing bowl. Glass bowls work just fine, but I have found that a stainless steel bowl has thinner walls and fits in the pressure cooker chamber better. 


Place the eggs and sugar into the 1 1/2 quart dish or mixing bowl that will fit in the pressure cooker, beat well. Slowly add your milk or milk mixture, stirring well. 


Add the vanilla, and give a final stir. 


Grate nutmeg over the top of the liquid. Now about those potatoes in the upper left-hand corner, never fear, they are for another recipe, not this custard!


Gently cover the bowl with foil, crimping the edges tightly. Place the steaming trivet in the bottom of the pressure cooker cooking pan/insert. 

Add 1 1/2 cups water to the pressure cooker, and carefully place the bowl of custard mixture on the trivet.

Cover and secure the lid, cook for 9 minutes on high pressure, and let rest for 5 minutes NPR. Then release and let cool enough to remove from the cooking pot. 

Carefully remove the bowl of cooked custard, and let the bowl rest on the counter until cool enough to refrigerate. Chill before serving.

Serve with whipped cream of course!

Yum, leftovers for me!

Storage options for Old Fashioned Egg Custard. Store the cooked and chilled Old Fashioned Egg Custard for up to three days in the refrigerator. I do not recommend freezing this dessert. 


UPDATE:  For your convenience, a "copy and paste" version of Old Fashioned Egg Custard has been included below. 
#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Old Fashioned Egg Custard with Whipped Cream
adapted from: idonthavetimeforthat
3 eggs
1/3 c sugar
1 large can of evaporated milk
1/4 c water, milk, or half and half. 
OR
2 c fresh milk of choice
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. Also, 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 the kitchen wares that I do have, in an effective and safe manner.

Place the eggs and sugar into the 1 1/2 quart dish or mixing bowl that will fit in the pressure cooker, and beat well. Slowly add your milk or milk mixture, stirring well. 

Add the vanilla, and give a final stir. 

Grate nutmeg over the top of the liquid. Now about those potatoes in the upper left-hand corner, never fear, they are for another recipe, not this custard!

Gently cover the bowl with foil, crimping the edges tightly. Place the steaming trivet in the bottom of the pressure cooker cooking pan/insert. 

Add 1 1/2 cups water to the pressure cooker, and carefully place the bowl of custard mixture on the trivet.

Cover and secure the lid, cook for 9 minutes on high pressure, and let rest for 5 minutes NPR. Then release and let cool enough to remove from the cooking pot. 

Let sit with the lid still locked down, and allow to continue cooking for about 5 to 10 minutes or until the steam stops, then remove the pressure cooker lid.

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

Serve with whipped cream of course!

Storage options for Old Fashioned Egg Custard. Store the cooked and chilled Old Fashioned Egg Custard for up to three days in the refrigerator. I do not recommend freezing this dessert. 

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Would you like to comment?

  1. I love custard - this looks incredible! Didn't know it was so easy to do.

    Alexandra
    OnRockwoodLane.com

    ReplyDelete
  2. I haven't made custard in a while. Looks good.

    ReplyDelete
    Replies
    1. Thanks! I am looking forward to the next time...plus once you have mastered this egg custard, bread pudding and rice pudding are simple riffs.

      Delete
  3. Yum! This sounds very easy and quick!

    ReplyDelete
    Replies
    1. I always think of my Grandmother when I eat egg custard, with chickens in the yard, custard was always something to turn to for dessert.

      Delete
  4. i do love an old fashioned egg custard. so soothing.

    ReplyDelete
  5. Ohhhh I love the idea of doing this in a pressure cooker! Thanks for the recipe

    ReplyDelete
  6. I haven't had a real egg custard in years!! Great post. Thanks for sharing at the What's for Dinner party. Hope the rest of your week is amazing!

    ReplyDelete

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