Pressure Cooker Grandma’s Quick Egg Custard

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.

Baked Egg Custard is delicious, but takes one hour. With the Pressure Cooker, you can mix up a batch, pop it in your Pressure Cooker and serve it to your guests in less than 30 minutes.

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.

 

Crack the eggs into a Medium Mixing Bowl. Beat with and Electric Hand Mixer until well combined.

 

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.

It is important to use a trivet with short legs, so that the pan sits down low in the Pressure Cooker.

 

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!

Another option for getting the bowl in and out of the Pressure Cooker, are Grafiti Bands, which are placed around the bowl and makes the bowl very easy to remove.

 

Top with Fresh Fruit, Pressure Cooker Fresh Strawberry Compote or and/or nutmeg dust. For another easy and fun dessert, try my Pressure Cooker Easy Cinnamon Raisin Rice Pudding.

For more luscious desserts, try my Pressure Cooker New York Cheesecake or my Simply Delicious Buttermilk Banana Bread recipes.

Kitchen Equipment and Essentials

• Instant Pot DUO 6 Quart
• 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
• 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:

PIN this Pressure Cooker Grandma’s Quick Egg Custard!