Instant Pot Custard Recipes

INSTANT POT CUSTARD (5 INGREDIENTS ONLY)

Instant Pot Custard (5 Ingredients Only) image

Learn how to create this creamy five-ingredient custard recipe using your Instant Pot.

Provided by Joyce Zahariadis

Categories Recipes

Time 15m

Number Of Ingredients 5

Ingredients

3 eggs, lightly beaten
1 tsp of Vanilla
⅓ cup of sugar
2 cups of milk
¼ teaspoon ground nutmeg

Steps:

In a mixing bowl combine eggs, sugar, vanilla, and milk; mix well. Pour into a lightly buttered (or sprayed with nonstick cooking spray) 1 or 1 ½ quart baking or souffle dish, or large ramekins which will fit in the instant pot, and sprinkle with the nutmeg. Add 1 to 1 ½ cups of water to the inner pot and place a trivet or ring of aluminum foil in the instant pot. Close the lid on the Instant Pot and turn the valve to sealed. Cook on the manual high setting for 7 minutes. All for a quick release.

Nutrition Facts : Calories 184 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 117 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

INSTANT POT® OLD-FASHIONED RICE PUDDING

Instant Pot® Old-Fashioned Rice Pudding image

This recipe merges old-fashioned taste with modern technology! Rib sticking, good ol' fashioned rice pudding ready in a fraction of the normal time using an Instant Pot®!

Provided by Netsirk

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 ⅓ cups whole milk
½ cup white sugar
½ cup long-grain white rice
2 large eggs
¼ cup raisins
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 51.5 g, Cholesterol 113.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 11.1 g, SaturatedFat 4.6 g, Sodium 280.9 mg, Sugar 41 g

EGG CUSTARD - INSTANT POT RECIPE - (3.9/5)

Egg Custard - Instant Pot Recipe - (3.9/5) image

Provided by lindaauman

Number Of Ingredients 8

Ingredients

4 cups milk
6 eggs
3/4 cup sugar
1 tsp. vanilla extract
Tiny pinch of salt
1/4 tsp cinnamon
Pinch of nutmeg
Garnish: dusting of nutmeg/cinnamon

Steps:

Use a round stainless bowl that can be "pot in pot" Beat eggs. Add milk, sugar, salt, vanilla, cinnamon and nutmeg. Do not over mix. Cover with lid or foil with vent holes. Place trivet in bottom of pot with 1.5 cups of water. Put bolw on top of trivet. Lock lid and cook at High pressure for 7 minutes. NPR 10 minutes. Top with dusting of nutmeg/cinnamon if desired.

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