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.
Cast of Ingredients for Pressure Cooker Grandma’s Quick Egg Custard
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 Milk and Vanilla
Add the milk and vanilla and beat at a low speed until blended. Be careful not to over mix!!!
Pour Custard into a Stainless Steel Dessert Pan
Pour mixture into a Pressure Cooker safe bowl. I use Dessert Pans that are similar to the Cooks Essential Dessert Pans, as they fit perfectly and nest, so that you can cook two things at once, covered. My Dessert Pans have vent holes in the cover. My Dessert Pans are 7.25 inches by about 4 inches tall. If the above dessert pans are sold out, I recommend the Tiffin Pan Set (w/mini pans). They are really Spice Containers, but work well as Dessert Pans!
The Cooks Essential Dessert Pans do not have vent holes. If you have this set, either drill a couple of 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!
Cover Dessert Pan
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.
Place Dessert Pan into Pressure Cooker
The Cooks Essentials Dessert Pans come with a locking mechanism, but I lost mine, so I made a foil sling. If the above dessert pans are sold out, I recommend the Tiffin Pan Set (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.
Pressure Cooker Grandma’s Quick Egg Custard
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.
Equipment Used
- 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
Pressure Cooker Dessert Pansare out of stock but the 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:
- 4 cups Milk, 1%, 2% or Whole
- 6 Eggs, large
- ¾ cup of Sugar
- 1 tsp Vanilla Extract, optional
- Tiniest pinch of salt
- ¼ teaspoon Cinnamon (optional)
- Round Stainless Steel Bowl*
- Dusting of Nutmeg
- Fresh Fruit
- Sprinkle of Cinnamon
- In a 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 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!
Don’t forget to PIN IT
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Just so you know,the affiliate link to the baking pans is good except for one product detail. The pans do not have steam vents. I didn’t realize it until I made the custard and the more it cooled the more the water built up. It was not good. I think, if the product had the steam vents the custard would have been perfect.
Hi Deb~
Thank you for your comment. It looks like the Amazon listing was changed from the original set of pans. If you look at the photo on the Amazon page, there are two different lids. I will change the link to one that has the little holes in the top. After cooking, the lid should be removed while cooling. Thank you so much for letting me know!
Jill
did you change the link for the lids? I would like to get the pans and want to make sure they are the right ones. the ones that show when i click on the link don’t have holes.
Hi Deanna~
I am still waiting for the company to use the other lids.
Jill
I made this recipe about an hour ago. Followed it fully, it turned out amazing! I used a small stainless steel mixing bowl topped with foil. Perfectly set. Definitely doing this again soon.
Hi Kathy~
I am so glad you were happy with the Custard. That makes me very happy. Thanks for letting me know.
Jill
How small of a mixing bowl, as I have nothing that fits in the 6 qt?
Jill, I wish to make this, but my pans aldo did not have the vent holes. What do you think about using the pan and then covering with foil and just making a couple of vent holes with my with my shish kabob scewer? I have not found those pans on amazon yet.
Thanks Jill!
Jill, Aside from amount of sugar and the optional cinnamon, this is the recipe from my mom’s 1943 Watkins Cookbook and I’m anxious to make it in my IP Cooker. It’s looks like the dessert pans are out of stock at Amazon. I have custard cups. Can I cover them with foil and stack them or do I need to find a tall trivet for the top cups? I’ve followed this recipe for many years using ramekins baked in a water bath. The Watkins recipe calls for a few grains of salt.
Hi Diane~
Covered custard cups is totally fine. 🙂
Jill
My custard seems to have a lot of liquid separating from it. Is this from using 1% milk?
Oh my, could this be made dairy free, with almond milk? A sugar substitute (not fake) maybe coconut sugar, honey or such? Looks yummy!
Thank you for your site and expertise!! Is there any reason this wouldn’t work with full fat coconut milk??
Sharon, that should work.
Jill
will try this, but we will also try chocolate.
Do you think it would work to use a deep cake pan, like the Fat Daddio 4″ deep regular cake pan. I’d like a multipurpose pan.
Leanne~
I would use this as it is definitely a multi-purpose pan. I used mine to bake cakes too.
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http://thisoldgal.com/product/B00BD0UDJE/US/tog00-20/
Jill
Thanks!
Hi Leanne, I also have the same Fat Daddio 4″ pan as you. I would like to make this, did the pans work for you?
I would like to use large glass custard cups staked like I did 30 years ago in my stove top PC .. do you think that could be done ?
Love you page…
Question on the Cooks Essentials Round Pressure Cooker Dessert pans, I have found them on a Walmart web page.. $145.00 does that sound right?
That seller is gouging. Check this page. I have a new favorite for the dessert pan and pot in pot pan.
http://thisoldgal.com/favorite-pressure-cooker-accessories/
Since I only cook for myself, I made only half this recipe. Followed the directions and it came out somewhat ‘dimpled’? I wouldn’t say curdled but it wasn’t as smooth as the pictures. It also had a bit of extra clear fluid around it. Now I did use a fluted bake pan as that is all I had. I covered and vented it with aluminum foil. It tasted great, like the custards my grandmother made. How can I correct the appearance and/or consistency in the future?
I made the custard with coconut milk and no butter and reduced the sugar. It was delicious but I think I overlooked it because it wasn’t that pretty yellow color. It was more of a scrambled egg color like with a green hue. I will reduce cooking time in Instapot next time. Thanks for sharing this.
FYI, the first set of instructions on the top half of the page is missing the sugar. You only tell us to beat the eggs and add the milk and vanilla. Luckily I followed the recipe on the bottom haha, can’t wait to see how it turns out!
I have stacking stainless steel pans with a locking trivet that don’t have holes in the lid. However, the lid is not airtight. Would these work for the instant pot egg custard?
Hi Carol~
If you can, I suggest drilling two vent holes in the cover. Jill
Hi Jill,
I am constantly looking for ways to use egg whites. Do you think this might work with just egg whites?
You state 2 mins for individual cups. Do they still get the same 10 mins NPR too?
Thanks
Beth, yes. Jill
Do you do you 10 minutes NPR on the individual cups as well ?
Jill, could this be made with almond milk?
Making this egg custardo, I woneeded if we could use some fresh ruhbar to it?
Do you think Splenda would work in place of sugar?
What happens if you over mix?
Hi Jill,
Thank you for all the amazing recipes. You are my go to for all things instant pot! Could i use a 6 cup bundt pan for the egg custard? If so, how should i adjust cook time? Thanks again!
My Mom makes coconut cream and banana cream pies using an egg custard base. She cooks the custard, stirring and stirring and stirring and in the end pours the custard into an already baked pie crust. I wonder what tweaks might be necessary to use this egg custard method for those type of pies. At what point in the process would you add the coconut or the bananas? And what about chocolate cream pie?!! Would that work?
Could this recipe be used as a base for frozen custard? Or do adjustments have to be made?
made as instructed, used a stainless steel mixing bowl covered w/ foil and vented…it looked good, but separated later…why? still tasted good though.