Pressure Cooker Grandma’s Quick Egg Custard is an Old World Classic British dessert, which is very smooth, light and airy.
Jump to Section
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 Stack N’ Cook Pressure Cooker Insert Pans are super popular and work really well. They sell out fast, so make sure to grab a set.
The Dessert and Pressure Cooker Pans have vent holes in one of the lids.
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 stainless steel flat bottomed insert pan (w/mini pans). They are really Spice Containers, but work well as Dessert Pans!
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Cuisinart Electric Hand Mixer
- 3.5 Quart Stainless Steel Mixing Bowl
- Dessert and Pressure Cooker Pans or
- Stack N’ Cook Pressure Cooker Insert Pans
- stainless steel flat bottomed insert pan (w/mini pans) will work just as well
- Microplane Stainless Steel Zester
- Trivet/Steam Rack
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
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.
- Pour off the little bet of whey that gathers on top and then top with a dusting of nutmeg, berries or other fruit, if desired.