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