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

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

Custard has been a favorite for years!

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 bite 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...and often it was! When a restaurant serves a dessert like baked custard, you know it is still a favorite.

This custard is my favorite to make, I love the easy clean up!

This Old Fashion Egg Custard is easy and quicker than baking it in the oven. You simply beat the eggs, stir in the sugar and milk, along with some vanilla, then cook under pressure for nine 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 so much easier....I usually enjoy it in a small bowl with a bit of whipped cream. But for Sunday dinner or guests you can use your favorite dessert serving ware.

I like to make this recipe using evaporated milk with added fresh milk to equal the 2 cups of milk called for in the recipe. 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 ever I want, with no last minute trips to the store, because we are out of milk...

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

One additional thought on this recipe:

I have cooked custard in the IP both ways, with and without foil over the top, I do recommend covering with foil. This will prevent moisture from the steam from collecting on top of your custard as it cooks.

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model.

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
foil

Now we are ready to begin!

Old Fashioned Egg Custard

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 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. UPDATE: you may cook without the foil covering if desired, I no longer cover my custards with foil.

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 10 minutes on high pressure, and let rest for 8 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.

You may also enjoy:

Chocolate Chocolate Chip Bread Pudding.

#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 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. UPDATE: you may cook without the foil covering if desired, I no longer cover my custards with foil.

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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