egg custard recipe

4-ingredient &amp; 4 Steps to make silky smooth Instant Pot Egg Custard Recipe that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

eggs

½ cup (375 milliliters) whole milk (, divided)

salt

(52 grams) – 5 tablespoons (65 grams) granulated sugar

Melt Sugar in Milk: Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker. Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker. Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little. Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.

Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.

Strain Egg Mixture: Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth. Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins. Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.

Pressure Cook Egg Custard: Have a quick rinse of the inner pot with water. Pour 1 cup (250ml) of cold water in the pressure cooker. Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers. Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.

Serve Warm or Hot: This dessert is best served warm or hot.

Fail-Proof Egg Custard 

sugar

vanilla

milk

Nutmeg

Preheat oven to 350 degrees F and lightly grease an 8x8 baking dish

In a large bowl, beat together the eggs, sugar, vanilla, and salt.

In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).

Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.

Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.

Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.

Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.

Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers.

Rich, creamy liquid gold - this is proper homemade custard at it&#x27;s finest!

How to Make Custard from Scratch - Printable Recipe

Saucepan

Sharp Knife

Mixing Bowls

Whisk

Wooden Spoon

Medium Saucepan

(1 + 2/3 Cup) Full Fat Milk

Vanilla Pod

Egg Yolks

(1/3 Cup) Caster/Superfine Sugar

(1/4 Cup) Cornflour/Cornstarch

milliliters (1 + 1/4 Cups) Double/Heavy Cream

Place half the milk in a small saucepan....

Place half the milk in a small saucepan. Slice the vanilla pod lengthways and scrape out the seeds with a sharp knife. Place the seeds and pod into the milk and bring just up to the boil. Remove from the heat and leave to infuse for 15 mins.

Whisk the egg yolks and sugar in a...

Whisk the egg yolks and sugar in a bowl until pale and slightly fluffy.

Mix the remaining milk and cornflour together in...

Mix the remaining milk and cornflour together in another bowl with a spoon.

Pour the infused milk into the cornflour mixture...

Pour the infused milk into the cornflour mixture and stir well.

Pour the milk into the egg yolk mixture...

Pour the milk into the egg yolk mixture and stir until blended.

Pour the custard into a medium saucepan and...

Pour the custard into a medium saucepan and set over a low/medium heat. Bring to the boil stirring continuously. It will thicken very quickly, when it does, work out any lumps and mix until smooth.

Remove from the heat and gradually stir in...

Remove from the heat and gradually stir in the cream.

Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/yzopcscngrxqnguaad92.mp4

Creamy, packed FULL of flavour and perfect for the whole family, this chana masala is easy and cheap to make!

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Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Fail-Proof Egg Custard

How to Make Custard from Scratch - ...

Top 3 egg custard recipe recipes from across the web

The most viewed egg custard recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Fail-Proof Egg Custard

How to Make Custard from Scratch - ...

The most viewed egg custard recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine