Nutmeg Cup Custard Pressure Cooker Recipe

Nutmeg Cup Custard Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 2 cups whole milk, or 1 cup whole milk and 1 cup heavy cream, or 1 cup half-and-half and 1 cup heavy cream
• 2 large eggs
• 1/3 cup sugar
• 1½ teaspoons vanilla extract
• whole nutmeg for grating
• 2 cups water
• whipped cream, for serving

Method

1. Scald the milk in a small saucepan just until steaming (don’t allow it to boil) or in the microwave in a glass measuring cup and allow to cool slightly
2. In a medium bowl, whisk together eggs and sugar, then add the milk slowly in a thin stream, whisking constantly so the eggs do not cook
3. Add the vanilla
4. Pour into 6 individual ½- or ¾-cup (4- or 6-ounce) capacity custard cups, grate a sprinkling of nutmeg over the top of each, and cover each cup tightly with aluminum foil
5. Place a trivet and steamer basket or rack in a 5- to 7-quart pressure cooker
6. Add the water
7. Arrange 3 of the foil-covered custard cups in the basket or on the rack
8. Place a rack on top of the cups and arrange the other 3 cups on it
9. It is okay if they touch
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer for 8 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Remove the cups from the pot with metal tongs and discard the foil
18. Let the custards cool at room temperature on a wire rack for about 1 hour
19. Cover with plastic wrap and chill in the refrigerator 4 hours to overnight before serving
20. Serve the custards with a dollop of whipped cream

Full List of Custard Recipes
Full List of Pressure-Cooker Recipes