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Home / Recipes / Pressure Cooker / Pressure Cooker Desserts / Pressure Cooker Grandma’s Quick Egg Custard

Pressure Cooker Grandma’s Quick Egg Custard

February 12, 2016 By Jill Selkowitz / 87 Comments Updated August 15, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Pressure Cooker Grandma’s Quick Egg Custard is an Old World Classic British dessert, which is very smooth, light and airy.

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  • Pressure Cooker Grandma’s Quick Egg Custard
  • Pressure Cooker Egg Custard

Pressure Cooker Grandma’s Quick Egg Custard

Pressure Cooker Grandma's Quick Egg Custard

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

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.

 

1

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

 

Add Milk and Vanilla

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 Custard into a Stainless Steel Dessert Pan

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!

 

Cover Dessert Pan

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

Place Dessert Pan into 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.

 

Pressure Cooker Grandma's Quick Egg Custard

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.

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

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Here is the handy printable recipe:

Pressure Cooker Egg Custard

4.88 from 16 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: British
Prep Time: 5 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 12 minutes minutes
Servings: 6 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 4 cups Whole Milk or Cream
  • 6 large Eggs
  • 3/4 cup White Sugar
  • 1 tsp Pure Vanilla Extract optional
  • Tinest pinch Sea Salt
  • 1/4 teaspoon Ground Cinnamon optional
  • Ekovana Stainless Steel Insert Pan

Garnish

  • Whole Nutmeg freshly grated
  • Fresh Fruit
  • Ground Cinnamon

Instructions

  • 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.

Notes

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!
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Pressure Cooker Grandma’s Quick Egg Custard

Pressure Cooker Grandma’s Quick Egg Custard

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February 12, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

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