Pressure Cooker Grandma’s Quick Egg Custard is an Old World Classic British dessert, which is very smooth, light and airy.
Pressure Cooker Grandma’s Quick Egg Custard
This smooth Pressure Cooker Grandma’s Quick Egg Custard is a cinch to make. It is light and airy and just sweet enough. It is a Classic Dessert with the British.
The beauty of this Pressure Cooker Grandma’s Egg Custard, is that there is no real advance planning. Surprise company, no worries.
It is a great spur of the moment dessert. Plus, you don’t have to heat up the kitchen.
Super simple, with just a few ingredients. If you want different flavors, try some coconut extract, or chocolate for variety.
You can make your Pressure Cooker Grandma’s Egg Custard as sweet as you like, so if you prefer less sweet just use less sugar. Cinnamon and Nutmeg are great to use too.
Add the milk and vanilla and beat at a low speed until blended. Be careful not to over mix!!!
Pour mixture into a Pressure Cooker safe bowl.
I use Dessert and Pressure Cooker Pans, as they fit perfectly and nest in the Pressure Cooker.
You can even cook two things at once!!
My Dessert Pans have vent holes in the cover and are 7.25 inches by about 4 inches tall.
The ekovana Stackable Stainless Steel Pressure Cooker Steamer Insert Pans are super popular and work really well. They sell out fast, so make sure to grab a set.
If both of those recommend brands are sold out, I recommend the Tiffin Pan Set (w/mini pans). They are really Spice Containers, but work well as Dessert Pans!
The Dessert and Pressure Cooker Pans do not have vent holes. If you have this set, you may want to either drill a couple of tiny holes into the cover, or use aluminum foil instead of the cover and poke a couple of holes.
Make sure that your lid has holes for venting, as steam must be able to escape!
The cover has two little holes, which will prevent the water that is in the bottom of the Pressure Cooker cooking pot from pooling inside the pan and allow the right amount of liquid/steam to escape.
The Dessert and Pressure Cooker Pans come with a locking mechanism, but I lost mine, so I made a foil sling.
You can also use the Tiffin Pan Set (w/mini pans). They are really Spice Containers, but work well as Dessert Pans!
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- KitchenAid Hand Mixer
- 3.5 Quart Stainless Steel Mixing Bowl
- Dessert and Pressure Cooker Pans or
- Ekovana Stackable Stainless Steel Pressure Cooker Steamer Insert Pans
- Tiffin Pan Set (w/mini pans) will work just as well
- Microplane Stainless Steel Zester
- Trivet/Steam Rack
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Here is the handy printable recipe:
In a medium bowl, beat eggs. Add milk, sugar, salt and vanilla and blend until combined. Do not over mix.
Pour into Pressure Cooker safe bowl and cover with foil or lid. Lid/foil needs venting holes.
Add 1.5 cups of water to Pressure Cooker cooking pot and place trivet in bottom. Place bowl on top of trivet.
Lock lid and close Pressure Valve and cook at High Pressure for 7 minutes. When Beep sounds, allow a 10 minute natural pressure release.
Top with a dusting of nutmeg, berries or other fruit, if desired.
If the above dessert pans are sold out, I recommend the Tiffin Pan Set (w/mini pans). They are really Spice Containers, but work as Dessert Pans!
If you use Pyrex/glass, the cooking time will be longer, 9-10 minutes, depending on the depth and size of bowls.
If using Ramekins/Custard Cups, cover with foil and poke small vent holes. Cook for 2 minutes.
*It is essential to use the proper pan insert to achieve a perfect custard in 7 minutes. A longer cook time for a smaller, but deeper/taller bowl, will not work and will make scrambled eggs!