Pressure Cooker Custard Recipes

INSTANT POT CUSTARD (5 INGREDIENTS ONLY)

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.

INSTANT POT INDIAN STEAMED YOGURT CUSTARD

Steps:

• Mix all ingredients together and place in a heatsafe pot. Cover the pot with foil.
• In the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
• Cook on High Pressure for 20 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
• A knife inserted into the custard should emerge clean.
• Refrigerate the dessert until well-chilled.

PRESSURE COOKER EGG CUSTARD

Steps:

• In a medium bowl, beat eggs. Add milk, sugar, salt and vanilla and blend until combined. Do not over mix.
• Pour into Pressure Cooker safe bowl and cover with foil or lid. Lid/foil needs venting holes.
• Add 1.5 cups of water to Pressure Cooker cooking pot and place trivet in bottom. Place bowl on top of trivet.
• Lock lid and close Pressure Valve and cook at High Pressure for 7 minutes. When Beep sounds, allow a 10 minute natural pressure release.
• Pour off the little bet of whey that gathers on top and then top with a dusting of nutmeg, berries or other fruit, if desired.

PRESSURE COOKER CUSTARD

Steps:

• Mix eggs, sugar, vanilla and salt. Stir in milk gradually. Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg. Place cups on rack with 1/2 cup water in 6 or 8 qt. pressure cooker. (Cook only two at a time in 2 1/2 ~ 4qt. cooker.) Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 1/2 minutes after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat as soon as control jiggles or rocks gently). Cool cooker for 5 minutes, then place under faucet. NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar. Or top custard with chocolate, caramel or pineapple ice cream topping, fresh, canned or thawed frozen fruit or maple flavored syrup.

PRESSURE COOKER SAVORY MUSTARD PORK ROAST

Steps:

• Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

PRESSURE-COOKED CARAMEL CUSTARD

Steps:

• 1. In a large, heavy saucepan, bring the milk to a boil over medium-high heat. Transfer to a bowl and cool, stirring once in awhile to prevent a skin from forming on the surface, about 10 minutes. Mix in the beaten eggs, 1/2 cup sugar, and the vanilla.2. Place the remaining 1/4 cup sugar in a flat-bottomed pan with no handles and a metal lid be sure to choose a pan that will fit comfortably inside your pressure cooker. Heat the sugar over low heat, stirring constantly, until the sugar melts and turns golden brown, about 1 minute. Using oven mitts to hold the pan, rotate and swirl it so the caramelized sugar spreads to cover the base of the pan, and allow the sugar to cool until hardened. Or, to speed the hardening, immediately dip the bottom of the pan in a bowl of cold water. This may cause some cracking, but the caramelized sugar will be fine.3. Pour the prepared milk and egg mixture over the hardened sugar and cover the pan, first with aluminum foil and then with the pan's lid.4. Pour 2 to 3 cups of water into the pressure cooker, then place the custard pan inside it. (The water should be about 1/3 of the way up the sides of the pan.) Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 40 seconds more. Remove from the heat and allow the pan to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and remove the custard pan. (If it seems too hot to remove, leave it inside until it is cool enough to handle.) Cool to room temperature, then refrigerate at least 4 hours until chilled.5. To serve, run a sharp (not serrated) knife around the sides of the pan to loosen the custard. Then place a round serving dish over the top of the pan, and, holding the sides of plate and pan together, invert the custard onto the dish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.