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 22 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 22 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: 260IU | Calcium: 98mg | Iron: 0.5mg
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.

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Cindy Wong
User
Cindy Wong

I tried this recipe and it came out delicious! Thank you for sharing your recipes!

Pressure Cooker
Instant Pot DUO 80
Jacky + Amy
Editor
Jacky + Amy

Thank you so much Cindy!

Please take care
Jacky

Margie
User
Margie

Could I use 1/2 heavy whipping cream and 1/water instead of milk?
Ninja Foodi 6.5 qt

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Denise
User
Denise

Does it need to be whole milk or can you use 1%?

Rachelle
User
Rachelle

Just made the egg custard. It came out perfect and looked just like the picture. It’s different but we liked it. We also put the rest in the refrigerator. I think I would like it cold. I would make it again for sure. It’s so easy.

Janice Bard
User
Janice Bard

After hard boiled eggs, this is one of the first things I made in my IP. This is so similar to my Mom’s! It is creamy and smooth. Your directions are so foolproof as well! Now, I have made it plenty of times. I love eggs!
Do you happen to know what ‘egg bites’ are? They are on a buffet here. If anyone could duplicate their tastiness, I bet you can.
Thanks for all the work you put into your recipes.

Sal
User
Sal

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.

Donna
User
Donna

This custard turned out amazing.I just bet tapioca could be added with a touch of vanilla for a variety.

Lorien
User
Lorien

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.

Kenneth
User
Kenneth

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… Read more »

Jeanette
User
Jeanette

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!

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