Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Instant Pot HK Egg Custard Recipe (Pressure Cooker HK Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

4 simple ingredients & 4 easy steps! Make this Silky Smooth Instant Pot HK Egg Custard Recipe 超滑鮮奶燉蛋 in 20 mins. Satisfy your sweet cravings with this light Pressure Cooker Dessert that melts in your mouth. ?

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4.91 from 20 votes

One of the things I miss the most from Hong Kong’s food scene is the Chinese Dessert Shops 糖水舖 (literal translation: Sweet Soup Shop)!

Whether it’s a trendy modern chain store, a 4th generation traditional dessert shop or a mom & pop neighborhood hole-in-the-wall, there has to be one in walking distance.

Chinese dessert shop in Hong Kong: Amy Jacky eating Black Sesame Soup 生磨芝麻糊 & Tofu Pudding 豆腐花 (Douhua)
Black Sesame Soup 生磨芝麻糊 & Tofu Pudding 豆腐花 we had in Hong Kong.

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Some of my favorites are the Black Sesame Soup 生磨芝麻糊, Mango Pomelo Sago 楊枝甘露, Tofu Pudding 豆腐花, Sweet Sago with Coconut Milk 椰汁西米露

Man, my mouth is watering just thinking about these desserts!! ?

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Silky Smooth Instant Pot HK Egg Custard


And the Silky Smooth HK Egg Custard 超滑鮮奶燉蛋 is a traditional Chinese dessert that’s so easy to make that moms enjoy making it at home.

You can easily enjoy the sensation of ultra smooth, lightly sweet custard, with a mild fragrance, delicately melting in your mouth.

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

4 Ingredients for Instant Pot HK Egg Custard Recipe


  • 3 large eggs (~180ml in volume)
  • 1 1/2 cup (375ml) whole milk, divided
  • A pinch of salt

Choose Your Sweetness Level -> Sweet Tooth

  • 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar

Tools for Instant Pot HK Egg Custard Recipe


Instructions for Instant Pot HK Egg Custard Recipe


Step 1
Melt Sugar in Milk

Ingredients & Tools

4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
A pinch of salt
1 1/2 cup (375ml) whole milk, divided

Instant Pot Electric Pressure Cooker
Silicone spatula

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.

Instant Pot Electric Pressure Cooker: Slow Cook Function

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 1/2 cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.

Step 2
Beat Eggs

Ingredient & Tools

3 large eggs (~180ml in volume)

Pyrex glass measuring cup
Whisk

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

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): whisking eggs

Step 3
Combine Ingredients

Ingredient

Sweet milk mixture

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

Step 4
Strain Egg Mixture

Ingredient & Tools

Egg mixture

Fine mesh strainer
3 inches x 1.5 inch Ramekin set
Aluminum foil

Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth.

*Pro Tip 1: Very important to filter the egg mixture twice to ensure the ultra smooth finish. 🙂

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): strain egg mixture through a fine mesh strainer to filter solids

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.

*Pro Tip 2: making sure the ramekins are covered & wrapped really tight with aluminum foil is KEY to silky smooth egg custard!

Step 5
Pressure Cook Egg Custard

Ingredient & Tool

1 cup (250ml) cold water

Stainless Steel Steaming Rack Stand

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.

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): wrap ramekins tightly in aluminum foil and stack them in Instant Pot Pressure Cooker

Close the lid and cook at

  • Pressure Cooking Method: Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick; do adjust accordingly to the size & thickness of your ramekins), then
  • Pressure Release Method: 10 minutes Natural Release

*Pro Tip 1: pressure cooking at 0 minute is not a typo! Keep in mind that it’s cooking as the pressure cooker is building up pressure & it’s still under pressure during the natural release process. If you are not at sea level or the aluminum foil you used is thick, increase the timing to 1 minute. If your ramekins are thicker, bigger, or made of other materials, do remember to adjust for more cooking time!

*Pro Tip 2: 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.

Step 6
Serve Instant Pot HK Egg Custard Warm or Hot


This Instant Pot HK Egg Custard is best served warm or hot.

Instant Pot HK Egg Custard Recipe (Pressure Cooker HK Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Enjoy the sensation of silky smooth lightly sweet custard melting in your mouth!

Other Instant Pot Egg Custard Recipe


Recipe: Savory Egg Custard

Super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋).

Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard) Recipe in 20 mins. Silky smooth eggs literally melts in your mouth.

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

Instant Pot HK Egg Custard Recipe (Pressure Cooker HK Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

4-ingredient & 4 Steps to make silky smooth Instant Pot Egg Custard Recipe that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.
4.91 from 20 votes
Print Rate This Recipe
Prep Time: 4 minutes
Cook Time: 16 minutes
Total: 20 minutes
Servings: 4 - 5
Calories: 119kcal
Author: Amy + Jacky | Pressure Cook Recipes

Ingredients

  • 3 large eggs (~180ml in volume)
  • 1 1/2 cup (375ml) whole milk, divided
  • A pinch of salt

Choose Your Preferred Sweetness Level -> Sweet Tooth

  • 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar

Instructions

  • 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 1/2 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.
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Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

2 Key Tips for Ultra Smooth Finish:
1) Very important to filter the egg mixture twice
2) Make sure the ramekins are covered & wrapped really tight with aluminum foil
Adjust Cooking Time:
The perfect pressure cooking time depends on the size, thickness, and material of ramekins you use, be sure to adjust accordingly.

Nutrition:

Calories: 119kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 69mg | Potassium: 133mg | Sugar: 13g | Vitamin A: 5.2% | Calcium: 9.8% | Iron: 2.6%
Course: Breakfast, Brunch, Dessert, Party Food, Snack, Super Easy
Cuisine: Hong Kong
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi,

    I used the same ramekin set through the product link and followed everything exactly but when I opened them after 10 minutes…they were all runny and not set in yet. I’m at sea level so I did 0 at Low Pressure. The foil I used is the one from Costco. Any ideas on what could’ve happened?

    Thank you.

    1. Hi Sal,

      So good to hear from you again. Thank you for your question 🙂
      It could be the Instant Pot didn’t get up to pressure properly or the foil you used were thicker.

      I recommend repeating the process again if it comes out runny.

      Please take care & have a wonderful weekend
      Jacky

  2. I have made this recipe multiple times, and it always turns out perfect. I’ve also tried adding Ginger when you heat the milk and sugar and it works well that way too.

  3. I have tried this recipe a few times and want to get it right. My IP doe not seem to like to Low setting when pressure cooking at 1 minute. There always seems to be a bit of steam leaking from the nozzle even when the red indicator is up and when it’s done the custard is still liquid. I live in Edmonton which is 2000 ft above sea level, so it desn’t seem to be a high elevation issue. When I rerun it with 3 minutes of low pressure I get a custard which is solid and smooth. Is it supposed to be creamy? Mine is firm to eat (and tastes pleasant). If it’s firm does that mean it’s overcooked?

    1. Hi Kenneth,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      It is supposed to be firm like a pudding. For creamy dessert, please try our creme brulee recipe.

      Happy New Year & please take care
      Jacky

  4. Hi Amy and Jacky!
    Have you ever tried stirring in matcha powder? if so, should i add it to the milk/sugar when i’m melting the sugar in the pot?

    Thanks!

  5. Excellent texture, smooth and creamy. I only used two tablespoons of sugar and that was plenty for us. I also added a 1/4 tsp of vanilla.

  6. I’m at 4,000 feet above sea level. I used 4 pampered chef ramekins. My custard did not set after 1 minute cooking time. I had to set the machine to 10 minutes at low pressure. They were excellent. I’m not sure why the specified time didn’t work.

  7. Hi Amy + Jacky,
    Your directions say to pressure cook Flan for 9 minutes,
    but, custard for only 0 minutes.
    Thats a huge difference, can you explain why?
    Incidentally, I did custard for 9 minutes, and , it was a disaster.
    The only difference is aluminum foil over the ramekins.
    Could foil make that big of a difference?
    Please reply, I’m a newby , and really bewildered.
    Peter

    1. Hi Peter,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The ingredients and the egg to liquid ratio are very different in the two recipes.

      The foil makes a really big difference as it stops the steam from cooking the egg directly.

      Happy New Year & please take care
      Jacky

  8. Your 燉盅 in the photo is very pretty! Is it okay to put the 燉盅 directly inside instant pot to cook? May I suggest you to create recipes for Chinese soup by 燉盅 and instant pot?

    1. Hi Bobo,

      thank you for your kind words and suggestions 🙂

      We placed the container directly inside the Instant Pot.

      It will be okay to put the container inside the Instant Pot to cook as long as it is oven safe and has no crack to it.

      Please take care & have fun cooking
      Jacky

  9. Is the trivet that is included with every IP of sufficient height to elevate the jars? I noticed the one you have a link to in your list of tools used in this recipe (Stainless Steel Cooking Ware Steaming Rack Stand) has a height of 1.8″ and one that is 2″. The one that came with my IP is less than an inch. Are the greater heights preferable?

    1. Hi Rachel,

      So happy to hear from you again 🙂

      The trivet that included with the IP will work just as well.

      Please take care & have a wonderful weekend
      Jacky

  10. I happily stumbled upon this recipe on your website (I’ve made some of your other recipes) and was excited to make it for my husband who is from HK. I had to run my IP a couple of times, but it ended up coming out perfectly.

  11. In a couple of replies you asked whether “the lid was pushed down” in response to someone whose custard didn’t set. I’m curious about what you meant by this in reference to the use of an Instant Pot. I have a 6qt and an 8qt Instant Pot. I’m not a pro, but I’m not a newbie either, and this comment puzzles me.

    Also, if I make a larger quantity and use my 8qt IP, will I need to adjust the amount of water I add to the IP for steam?
    Thanks! Can’t wait to try this! We *love egg custard.

  12. Hello Amy,

    I followed your recipe but the egg custard came out runny. I had to repeat the process then the egg custard would come out silky and smooth. I wonder why would it take me twice the time to get the same result? My IP is a 6qt Ultra. Thank you.

    1. Hi Tracy,

      thank you for your question 🙂

      It could be the ramekins (or aluminum foil) you are using are thicker and transfer heat slower.

      Please take care & have fun cooking
      Jacky

  13. This is a fantastic recipe. We doubled the recipe and put 8 ramekins in to the instant pot. Our custard was smooth, creamy and delicious. Will make it over and over.

  14. My aunt was nostalgic for some HK desserts over Thanksgiving weekend, so I found this recipe and we made it. It turned out great! We used 4T of sugar since we like less sweet things and it was perfect. Very smooth indeed though I might at some point try without straining just to see what difference it makes (i.e. how lazy can i get :)) I used 1/2 pint mason jars and the lids as covers (one less thing that goes to the landfill. I used the screw top to take it out since I didn’t have something else that could get into the tight space once you have 4 mason jars in the IP. Thanks for posting these great recipes! I look forward to trying more, and particularly enjoy your Pro Tips!

  15. Will this recipe work if I use my silicon egg bites mould instead of ramekins? I like that the mould has a silicon cover so that I can avoid using aluminium foil. Thanks!

  16. Can I use 8 ounce canning jars and their lids? Do I need to also use the rings? How much should I full the? Thanks for such a so I website?

    1. Hi Patricia,

      thank you for your question 🙂

      The instant pot is not suitable for pressure canning.

      If you are planning to cook in the canning jars, you will want to use the wide mouth ones as they are less likely to break.

      Please take care & have fun cooking
      Jacky

  17. So, I just made this using a 13.5 fl oz can of Chaokoh coconut milk instead of 1 cup whole milk. I added 1 tbs. of vanilla we picked up in the Dominican Republic. 4 Tbs. Of sugar and 3 large eggs. We live just over 900 feet above sea level. 2 mins of pressure com, 10 mins of NPR. It is great. Next time I will only do 1 min of pressure cook though. This is so creamy and yummy!!! Thank you for such a wonderful treat!!!

  18. Hello Ladies! I am wondering if you have tried making this with either the drinkable coconut milk or the heavier coconut milk in a can (for cooking)? This looks so delicious! Thank you!

    1. Hi Chandra,

      thank you for your question 🙂

      Coconut milk will work fine. I would recommend increasing the cooking time 1 – 2 minutes.

      Take care & have fun cooking
      Jacky

  19. Is it possible to substitute honey instead of the granulated sugar? We don’t eat refined sugar , but I’m thinking honey could work as a good substitute. Thoughts on amount? Thanks!

    1. Hi Deb,

      thank you for your question 🙂

      Honey will work as a substitute. The amount should be less than sugar, but it will depend on the type of honey you are using.

      Please take care & have fun cooking
      Jacky

  20. Thanks for sharing this recipe! The instructions were so clear and easy to follow. They came out silky smooooooth! Never would of thought I can make such great desert!!! Thank YOU!!!!!!

  21. Hi guys!
    Thanks so much for sharing this recipe!

    I made it last night and left on counter overnight… It was too hot to put in fridge.. Is that ok for cooked eggs?

    Thanks!

    1. Hi Jeanette,

      thank you so much for your kind words and question 🙂

      According to USDA, cooked food should be placed in the fridge after 2 hours 🙁

      Take care & have fun cooking
      Jacky

    1. Hi Grace,

      thank you for your question 🙂

      The custard does not have the same texture as the one in cream pies. You can still use it in a pie.

      Depending on the thickness, I would say about 7 – 8 minutes + natural release.

      Take care & have fun cooking
      Jacky

  22. Tried this recipe tonight. Tasted really “eggy”. Could I try using 2 eggs instead of 3? Would this adjustment alter the texture too much?

  23. Hi there! Love your website. Wondering if the recipe can be prepared in advance (eg keep the mixture in the fridge) and then put in the IP to cook once we’re ready to eat it? Don’t want to be in the kitchen while guests are eating dinner. Thanks!

    1. Hi Carmen,

      thank you for your question 🙂

      Yes it will work just fine. You can also cook this recipe in advance as well.

      Take care & have fun cooking
      Jacky

  24. Just followed this recipe exactly and the result is amazing- so silky smooth and delicious! I was actually shocked at how smooth it was when I unwrapped the first custard cup after cooking. Thank you for another excellent recipe!

  25. Hi – I grew up as a third generation immigration in the Philippines and my mother makes a custard that I’ve never quite been able to replicate properly on stovetop. Do you have a version of the custard with minced pork at the bottom? Like Chawan Mushi but a southeast Chinese version. 🙂

    Thanks so much! I love your recipes. They are my go-to for instapot recipes.

    1. Hi Tsinoy,

      thank you so much for your kind words and question 🙂

      We don’t have one like that up on our site yet, but we will probably get to it in the future!

      Take care & have fun cooking
      Jacky

    1. Hi Alexis,
      Great question! HK stands for Hong Kong = our hometown (and it’s a foodie heaven! hehe~).
      Have fun cooking & have a great week!
      Take care,
      Amy

  26. I just compared this HK custard recipe with your Flan recipe. I am curious: Flan has cooking time of 9 minutes with high pressure, and this custard has 0 cooking time at low pressure. I am just curious for the reasons. Thank you. Lynn

    1. Hi Lynn,

      Thank you for your question. So happy to hear from you again 🙂

      The egg to liquid ratio is higher in the HK custard recipe and heavy cream lacks the milk’s protein that adds to the structure.

      Take care & have fun cooking
      Jacky

  27. VERY good. I made the ones in ramekins but later did the one pot method because I wanted to try and make a creme brûlée and I need to warn…NOT a good idea. This is delicate and the added heat will turn your beautiful custard into scrambled eggs. (haha, don’t ask)
    I also like vanilla in it and I opted for the full 5 tbls. of sugar because I found the 4 to not be sweet enough for this gal.
    I maker a killer flan in the IP too but this was a keeper because I always have the ingredients on hand. It is easy and not terribly unhealthy. (I topped with fresh fruit and on one, I did it w/2% milk and it still turned out great, just not as rich tasting but the texture was still the same)
    Thank you. Ever time I use my pot for things like this, it makes me a bit braver and more confident to explore (haven’t ruined too many dishes yet but time will tell)

    1. Hi Lynn,

      Good to hear from you again. Thank you for your question 🙂

      I would recommend increasing the cooking time by 2 – 3 minutes.

      Take care & have fun cooking
      Jacky

  28. Thank you for sharing this recipe, can’t wait to make it! Would this recipe work using the Instant Pot yogurt containers?

    1. Hi Choi,

      Thank you for your question 🙂

      The yogurt containers are plastic and I would not recommend using plastic for pressure cooking.

      Take care & have fun cooking
      Jacky

  29. I’m going to try this tonight and I’m excited to surprise my family with it. Question: Could you sprinkle the top with sugar after it’s done and brulee it? Or is the custard to delicate for that? Thanks!

    1. Don’t do it unless you let it fully chill and have a blow torch that can caramelize the sugar quickly without warming the custard. I tried to cheat and almost ruined it by turning it into sweetened scrambled eggs. 🙁

  30. I just bought my IP 2 1/2 weeks ago and am so glad I found your site. I’ve made several of your recipes. I made your pressure cooker pot roast for dinner tonight and just made your egg custard! It was delicious! My custard turned out perfect and I even had to use two different size custard cups. I have a picky family and they haven’t eaten a lot of what I’ve made in my IP – more custard for me! Yum! Thanks for all of your trials so we can benefit from the best recipes! I hope to make your yogurt and your New York Cheese Cake #17 next. I’m hoping my husband will like the cheese cake as that’s one of his favorites!

    1. Thank you so much for your kind words & lovely comment Sandy

      Can’t wait to hear what you and your husband say about the cheesecake 🙂

      *Finger-crossed*

      Please take care & have a great week
      Jacky

  31. Working my way through your site… thanks for the great recipes! A few questions. 1) How full do you fill up the 3×1.5 ramekins? 2) I ended up doubling your recipe and needed 6 ramekins so they were literally stacked on top of the bottom ones. Does that affect the cooking time? 3) I also have the deeper bigger ramekins (4.5×3 i think), If i filled those up, how long should the cooking time be?

    1. Hi Corinna,

      thank you for your kind words 🙂

      1) We usually fill it to 85% full.

      2) The cooking time will be the same as long as they are not stacked directly on top of one another.

      3) I would increase the time by 2 minutes.

      Have a great week!
      Jacky

  32. Hello from the formerly Kitchen/ Cooking phobic me.
    Oh how I remember egg custard and mom making it. It was a CHORE. Mom did not make it that often, and it was such a treat when she did.
    Today I decided to try your egg custard recipe. It was SO easy.
    Your instructions are perfect.
    The custard is amazing and so smooth. I added vanilla as that is what was in Moms recipe and then sprinkled cinnamon on top, again like mom used to make.
    Thank you Amy and Jacky for such great recipes. Everything has been a home run so far.

  33. Hi Amy and Jacky. Flawless recipe as always – thank you. Is there a way to make it taste more “fresh milk-like”? Perhaps the full fat milk in a Toronto doesn’t taste as fresh as the milk in HK? I was thinking of using either some evaporated milk or condensed milk.

    1. Thank you so much for your kind words Vanessa 🙂

      You can try using organic milk to see how it tastes.

      This recipe will be heavenly with Hokkaido 3.6 milk

      Happy New Year to you and your family
      Jacky

  34. Hi,
    I absolutely LOVE your website!! I come here first for my IP recipes.
    Can I sub out heavy cream for the milk? I can’t have regular milk.
    Thanks,
    Lisa

    1. Hi Lisa,

      thank you for your kind words 🙂

      If you like it to be rich and ultra smooth, heavy cream will be a good choice.

      Happy New Year to you and your family
      Jacky

    1. Hi Toffany,

      thank you for your question 🙂

      Yes, it will take 5 – 8 minutes and Natural Release depending on how large and thick you are trying to make it.

      Happy New Year to you and your family!
      Jacky

  35. These came out perfectly other than a few bubbles on top but that doesn’t matter to me. It was silky smooth custard. I don’t have an Insta Pot, mine has no low pressure cook function and I can only do 2 minutes maximum but it still worked great. I’m away making these on vacation in my caravan. Can’t wait till my son gets to try them. I know he’ll love it and I love it’s all natural and easy to make. Thank you both again for another amazing recipe!

    1. Thanks Sue! 🙂 Glad you’re enjoying some yummy homemade custard on vacation.
      Have a safe & wonderful trip!
      Wish you & your family a blessed New Year!
      Take care,
      Amy

    1. Hi Nicole,

      Thank you for your comment and question. It could be the container or the aluminum foil is too thick.

      Try putting the custards back into the Instant Pot and cook for another minute + Natural Release.

      Make sure not to push the lid down to seal quicker as that will cause the IP to not get up to pressure properly.

      Merry Christmas & Happy New Year!
      Jacky

  36. Thank you for the recipes. I made this yesterday and followed your chicken soup recipe today.

    “This Instant Pot HK Egg Custard is best served warm or hot.”

    I disagree with this statement after I have tried it hot and cold. I like the cold version better. Looking forward to trying more of your recipes.

  37. Hello Amy & Jacky, I am wondering if this would be okay to cook in a 4 oz mason jar to give as gifts? If so, do I cook this covered with foil or should I use the jar lids? Thanks.

  38. Thank you so much for this recipe. I just made this today and it was sooooo silky and smooth and delicious! I don’t live close to home anymore so I have to rely on myself if I want any Chinese food. I’m so glad I found your website so I can make some authentic Chinese dishes at home!

  39. Hi guys!
    This recipe looks so delicious! I was wondering if adding vanilla extract would make the custard not turn out well. Thanks for all you do!

  40. hi! can I use rice milk or soymilk in this recipe? thanks. :). btw. I made your congee recipe tonight and my toddler gave me two thumbs up.

  41. Hi guys. Tied this as my first tester recipe. Put the instant pot to manual and 0 cook Tim at low pressure but my egg custard came ot like a moon crater.

    Not smooth like in your photo. It also looks like some of the egg at some point leaked down into the pot despite my having wrapped it in aluminum very tight.

    Disclaimer, this is my very first time using the Instant Pot so maybe I made a newbie mistake?

    1. Hi Yvonne,

      Sorry to hear the result, but congrats on your new Instant Pot!
      1) It sounds like it was not wrapped tight enough and some steam got in contact with the egg custard.
      2) Another possibility is no water was added to the stainless steel pot.

      Please let us know if you come across any questions with your Instant Pot.

      Take care & have fun cooking
      Jacky

  42. I love this recipe, but I’m wondering if I could use almond milk, and if so, should I add a little coconut oil for the fat? Thank you!

    1. Hi Judy,

      thank you for your kind words and question 🙂

      The coconut oil will make it slightly smoother, but it should still work without the fat.

      Take care & have fun cooking!
      Jacky

  43. Can you make savory custards this way? Perhaps leave out the sugar and maybe add a few cooked veggies or bacon? I’m thinking breakfast…
    BTW, I love your stuff! Thanks for what you do.

  44. Do you think this recipe would work if I did steps 1-4 ahead of time, put the prepared ramekins in the refrigerator for an hour or two, then do Step 5 (pressure cook) while we were eating dinner so the custard would be ready for dessert? Thanks!

    1. I tested this out today. I left the filled ramekins in the refrigerator for almost 20 hours before I pressure cooked them. The egg custard had the same texture and taste. 🙂

  45. I tried the custard recipe this evening. I placed the custard in four ramekins and then set it on low pressure for the 0 mins and NPR. Unfortunately, the custard did not set, so I tried another round for 4 mins (low pressure) and NPR. Interestingly, two of the ramekins set and two didn’t! My guess is that my tin foil wasn’t tight enough?

  46. Love the site! I also have tinnitus. Have you tried essential oils to lessen/cure? I’m just getting into essential oils and they helped my allergies so going to try!

    1. Hi Vauna,
      Thank you for your love & support! 🙂
      Oh! I haven’t tried essential oils. Thanks for your care & info, I’ll take a look into it.
      Much blessings & good health to you, pray that your tinnitus will get better or go away!! 🙂
      Take care,
      Amy

  47. Hi Jacky and Amy,

    I’ve been going through your recipes and can’t wait to try them all! Just had a quick question about this recipe, will it work with a lower fat milk like 1%?

    Thanks!

    Amy

    1. Hi Amy,

      thank you for your question 🙂

      1% milk will work as well. Due to less fat, it will come out not as smooth (very slightly).

      Take care & have an awesome weekend!
      Jacky

  48. My Instant Pot does not have Low Pressure. It has only one pressure that cannot be changed. Can I still use this recipe? If so do I need to make any adjustments? Thank you!

    1. Hi Susan,

      thank you for your question 🙂

      Some of our readers have used high pressure for this recipe with success!

      The texture will be slightly different.

      Take care & have fun cooking
      Jacky

  49. Hello again Amy + Jacky,

    I’ve tried this recipes twice, on 1 minute and 3 minutes Pressure time, but each time it came out under-cooked. I am using fork to beat the eggs and silicone trivet. Will these effect the cooking time? Thank you.

    1. Hi Benny,
      Thank you for your question 🙂

      Depending on the design of the silicone trivet, It can affect the cooking time as it transfers heat slower.

      This could also be another reason, you can read more about it here.

      Take care & have fun cooking
      Jacky

  50. I tried this recipe and followed the recipe exactly. I used my anchor hocking clear glass ramekins and heavy duty aluminum foil, tightly covered, 1 min and NPR with a timer set for 10 minutes so I didn’t open it earlier. Didn’t set, was the consistency of a very smooth bisque. Recovered and sent through another cycle. Still not as set in pics, but yummy so I just put them in the fridge. We ate them later and they were delicious but I am wondering what I did wrong!

    1. Hi Heidi,

      thank you for your comment and question 🙂

      Glass ramekins (anchor Hocking glass ramekins are very thick) transfer heat slower so it will take longer. I would say increase the cooking time to about 5 minutes + Natural release.

      Take care & have fun cooking
      Jacky

  51. Thank you for this simple recipe. I am wondering what does whole milk, separated mean? Do I let it sit for 24 hours? Should I use the top or bottom part of the milk?

    1. Hi Benny,

      thank you for your question and kind words 🙂

      Maybe a wrong choice of word there. Whole milk (375ml) divided into two portions (250ml & 125ml) is what we mean.

      Have a great weekend!

      Take care & have fun cooking
      Jacky

  52. Hi Amy

    I do not want to use aluminium foil, what can we replace with? What will be the problem if we leave it open?

    Thanks

    Nancy

    1. Hi Nancy,

      thank you for your question 🙂

      You can use an oven safe lid or all purpose food film to cover the container. The texture will not be as pleasant as the steam will overcook the eggs.

      Take care & have fun cooking
      Jacky

  53. I’m super excited. Custard custard custard!!!! ♡♡

    I’m on a low sugar plan – is the sugar essential for it setting right, or can I swap out for a sweetener? (I’m guessing it’s ok)

    1. It’s great to hear from you again Super Leah!

      Swapping out with a sweetener is fine 🙂

      Taste and adjust accordingly.

      Have a great weekend!

      Take care & have fun cooking
      Jacky

  54. For slow cook function, did you mean to use IP as a slow cooker to cook the milk and sugar/sweetener? How long? 4 minutes? 4 hours?

    1. Hi Jos,

      Thank you for your question 🙂
      Use the slow cooker function until the sugar is completely melt. It should only take a few minutes.

      Take care & have fun cooking
      Jacky

  55. just one question. can this be made with any other milk? rather than cow’s milk? such as goat or rice milk?? do you know?? sounds lovely & will be trying it 🙂

  56. I’m eager to try this tonight! If I don’t have the ramekins and use bigger bowls (probably 2-3 bowls), will the time be the same? Thanks!

    1. Hi Ann,

      thank you for your question 🙂

      It will probably take 3 – 5 minutes at Low pressure + 10 minutes Natural release for larger bowl.

      Take care & have fun cooking!
      Jacky

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