Instant Pot HK Egg Custard 超滑鮮奶燉蛋
Recipe by Amy + Jacky | PressureCookRecipes.com
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 ½ cup (375ml) whole milk , divided
- A pinch of salt
Choose Your Preferred Sweetness Level -> Sweet Tooth
- 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
Equipment
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 ½ 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.
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. Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
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. Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
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