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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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.

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 stainless steel strainers
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), 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. 🙂

*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.

Recipe Card
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Instant Pot HK Egg Custard 超滑鮮奶燉蛋

Course: Breakfast, Brunch, Dessert, Party Food, Snack, Super Easy
Cuisine: Hong Kong
Calories: 119 kcal
Author: Amy + Jacky | Pressure Cook Recipes


Prep Time: 4 minutes
Cook Time: 16 minutes
Total Time: 20 minutes
Servings: 4 - 5
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-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.

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

Support us & Pay it forward by sharing this recipe & tips on Facebook & Pinterest, so others can enjoy it too! Thank you 🙂 

  1. 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.
  2. Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.
  3. Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
  4. 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.
  5. 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.
  6. Serve Warm or Hot: This dessert is best served warm or hot.

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


Nutrition Facts
Instant Pot HK Egg Custard 超滑鮮奶燉蛋
Amount Per Serving
Calories 119 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 105mg 35%
Sodium 69mg 3%
Potassium 133mg 4%
Total Carbohydrates 13g 4%
Sugars 13g
Protein 5g 10%
Vitamin A 5.2%
Calcium 9.8%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Disclaimer: The nutrition information are provided as a general reference only.
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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