Today we are talking about a well stocked pantry, and how to make Maple Custard, come and take a look, at this delicious custard to enjoy! And don't forget the whipped cream!
I am a big fan of custards, especially those made with no refined sugar like this one made with honey. And now this new creation with real maple syrup. A custard dessert can be ready to pop into the pressure cooker/Instant Pot in about five minutes. From a well stocked pantry. But honestly what exactly does that mean? I know I tend to use that phrase often and my guess is, it is high time I clarified what exactly a "well stocked pantry" means to me.
A well stocked pantry means the following...
For me a well stocked pantry is enough food to take me from one trip to the grocery store or food co-op, the the next trip. No matter how often I travel for purchasing what we need. Without having to run into town or the store to get something I need for the recipe I am cooking today. Does this mean I have a full case of everything I use in my pantry. For me no, but for others depending upon their purchasing habits or the ebb and flow of income, the answer might be yes.
Your own style of organization will help you maintain a well stocked pantry.
Does it mean that I only have enough food in my pantry for those meals that have been planned out in great detail for the next two weeks or a month? Again it might, depending upon your personal management of money and food purchases. The long and the short of it, is that if you have a fairly good idea of how much food you will use in the recipes that your family enjoys, and have that in your pantry, you have a well stocked pantry. My way works for me, and I hope you have a method that works for you.
Some additional thoughts 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 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:
- maple syrup
- eggs
- canned evaporated milk
- salt
- vanilla
You will also need the following:
- Instant Pot or stove top pressure cooker
- trivet for inside the pressure cooker
- medium sized stainless steel mixing bowl
- whisk
- measuring cup
- foil
Now we are ready to begin!
Maple Custard
adapted from Honey Vanilla Custard.
3 eggs
2/3 c real maple syrup
1 12 oz. can of evaporated milk
1 t vanilla
pinch of salt
Break the eggs into the medium sized stainless steel mixing bowl. Use a whisk to beat them together.
Add the pinch of salt and the vanilla, whisk once again.
Add the milk, whisk again.
Add the maple syrup and whisk to combine everything together.
Cover the cooking bowl with foil, pressing around the edges to seal.
Affix the lid, making sure the valve is closed and cook for 12 minutes, let sit for 5 minutes NPR, then release. You may let the custard rest on the trivet until it can safely be removed if desired.
Chill completely and serve with whipped cream if desired.
Storage options for Maple Custard. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Maple Custard has
been included below.
You may also enjoy:
#wholefoodingredients
#norefinedsugar
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Maple Custard
adapted from Honey Vanilla Custard.
3 eggs
2/3 c real maple syrup
1 12 oz. can of evaporated milk
1 t vanilla
pinch of salt
Break the eggs into the medium sized stainless steel mixing bowl. Use a whisk to beat them together.
Add the pinch of salt and the vanilla, whisk once again.
Add the milk, whisk again.
Add the maple syrup and whisk to combine everything together.
Cover the cooking bowl with foil, pressing around the edges to seal,
Gently lower the mixing bowl into the cooking pot of your pressure cooker, already prepared with the amount of water needed per the manufacturer and a trivet to hold the bowl of custard.
Affix the lid, making sure the valve is closed and cook for 12 minutes, let sit for 5 minutes NPR, then release. You may let the custard rest on the trivet until it can safely be removed if desired.
Chill completely and serve with whipped cream if desired.
Storage options for Maple Custard. Store covered in the refrigerator for up to four days. I do not recommend freezing this recipe.
~~~~
I love maple syrup! This looks so easy.
ReplyDeleteI have to say this custard was gone quickly! Much like the Honey Vanilla Custard, this one will be a routine dessert! Thanks for stopping by, I appreciate it.
DeleteJudee from Gluten-Free A-Z Blog- I love my Instant Pot but have never tried making a dessert. I love this idea and your recipe looks delish
ReplyDeleteJudee I really enjoy a naturally sweetened dessert over one with refined sugars. I am healthier eating foods sweetened with honey and real maple syrup or dates. And I have noticed almost all my sugar cravings have disappeared, which has been wonderful. Thanks so for stopping by, I appreciate it.
DeleteOh, yum. Hubby would like this and I like that we can do it in an Instant Pot! Thanks so much for linking up at the #UnlimitedLinkParty 101. Shared.
ReplyDeleteDee, thanks so much! Maple is a true favorite around here.
Delete