Classic Egg Custard
Desserts, Pressure Cooker
Ingredients
3 Egg yolks
2 Whole eggs
1 1/2 Cups milk 2% or whole work best
1/3 Cups sugar
1 Tsp vanilla
1/4 Tsp salt
_3 Tbsp. instant coffee or espresso powder (Optional)
1/4 Tsp Ground nutmeg or cinnamon (Optional)_
Directions
Wisk together egg yolks, eggs, sugar, and spices until well incorporated. Add in milk and wisk until smooth. Pour mixture into ramekins, leaving about 1/2 inch of space at the top.
Place the trivet in the bottom of your Instant Pot, and pour 1 cut of water into the bottom.
Cover each ramekin in foil, and place them onto the trivet in two layers.
Pressure cook for 8 minutes on Manual.
When the timer finishes, release the remaining pressure and remove the ramekins from pot. (You will know they are done when a knife inserted in the center comes out clean.)
Uncover and allow to cool for at least 15 minutes before serving.
Can be served hot, at room temp, or chilled.