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.
- eggs
- milk of choice
- sugar
- vanilla
- nutmeg
- whipped cream for serving
- Pressure Cooker, stovetop, or electric model
- measuring spoons
- measuring cups
- whisk
- large mixing bowl
- mediums mixing bowl
- trivet for steaming
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Old Fashioned Egg Custard with Whipped Cream
adapted from: idonthavetimeforthat
3 eggs
1/3 c sugar
1 large can of evaporated milk
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.
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.
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.
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.
Serve with whipped cream of course!
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1/3 c sugar
1 large can of evaporated milk
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.
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, let the bowl rest on the counter for 10 minutes then refrigerate to chill before serving.
Serve with whipped cream of course!
I love custard - this looks incredible! Didn't know it was so easy to do.
ReplyDeleteAlexandra
OnRockwoodLane.com
It is one of my favorites as well! Easy and delicious!
DeleteI haven't made custard in a while. Looks good.
ReplyDeleteThanks! I am looking forward to the next time...plus once you have mastered this egg custard, bread pudding and rice pudding are simple riffs.
DeleteYum! This sounds very easy and quick!
ReplyDeleteI always think of my Grandmother when I eat egg custard, with chickens in the yard, custard was always something to turn to for dessert.
Deletei do love an old fashioned egg custard. so soothing.
ReplyDeleteI couldn't agree more!
DeleteOhhhh I love the idea of doing this in a pressure cooker! Thanks for the recipe
ReplyDeleteYou are very welcome!
DeleteI 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!
ReplyDeleteI hope you give this a try, it is so delicious!
Delete