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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 / 86 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

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:

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.

PIN this Pressure Cooker Grandma’s Quick Egg Custard!

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.

Comments

  1. Wyn says

    March 24, 2021 at 7:30 pm

    5 stars
    I’m undergoing chemo, and my mouth is very sore as a result and I can’t eat many things. But the chemo nurses keep saying how patients must have protein! I thought of custard and looked at several IP recipes, but they mostly had cook times for individual ramekins, which I don’t have. Or there were more steps, and right now I need quick and easy as I have the energy of a slug and the attention span of a gnat! Found your recipe, dug out my steel stack pans, and what a success! I only had extra large eggs, and I used 2C cream and 2C milk and monk fruit sweetener instead of sugar. Followed your quantities and timing, and voila’, custard! My husband has been enjoying it too. Really, this is a winner, and thanks so much!

    Reply
    • Jill Selkowitz says

      March 25, 2021 at 11:37 am

      Hi Wyn. I am so sorry to hear about your chemo treatment. I hope that your treatment proves to be successful and that your discomfort becomes less. Thank you so much for your message. I am glad that you are able to enjoy my custard recipe. Have you checked out my broccoli soup, cauliflower soup, chicken marsala soup and jalapeno popper soup? All of those have good protein and all of them can be blended into a smooth consistency and make it easier for eating. Jill

      Reply
      • Wyn says

        March 28, 2021 at 6:42 pm

        Thanks so much for the good wishes, everything looks like I’ll be fine. I know I’m very lucky! I know I’ll be making a batch of custard for each of my last 3 treatments, and I’m off to look at your other recipes right now. I purchased some broccoli cheddar soup, and it left a lot to be desired!

        Reply
  2. Sandy from New Hampshire says

    March 7, 2021 at 7:09 am

    5 stars
    Made this last night in a Corningware round casserole dish as it was the only suitable container I have that fit into my Instant Pot. 8 minutes pressure/ 10 minute natural release. In a single word: PERFECT!!!!

    Reply
    • Jill Selkowitz says

      March 7, 2021 at 12:15 pm

      Wonderful, Sandy. So glad you enjoyed the custard. Jill

      Reply
  3. Jennifer says

    July 20, 2019 at 10:53 am

    For the custard dishes do you add 2 mins to the recipe? Or is it only 2 mins of pressure?

    Reply
  4. Patticake1 says

    July 7, 2019 at 3:59 pm

    5 stars
    I’ve been looking for a recipe that gave the pressure cooking / natural release times that would work with my mother’s WWII rice custard recipe. The first two were way off – the first too long, the second way too short, both with no natural release time. Before I started experimenting on my own, I tried one more search and found this recipe. It seemed to be a good balance between the first two failures, and gave a variant to use if I used a Pyrex glass bowl. Success! I just took my rice custard out of the Instant Pot and it is done to perfection. I cooked it for nine minutes on manual, followed by ten minutes natural release.

    Reply
  5. John Pearce says

    February 18, 2019 at 12:29 pm

    I used this recipe exactly. I bought the pans that you suggested, the stackable ones. I only used one of the two pans putting all of the mixture into one of them. And I used 4 cups of heavy cream instead of milk. It turned out that it only cooked the outside 3/4 inch. I followed the recipe exactly. Does anyone have any idea what I might have done wrong? I’m fairly new to instant pots and completely new to desserts, especially custard. I had never made a custard before but love them. I have made rice pudding in the IP and it came out perfect.

    Reply
    • Jill says

      February 24, 2019 at 3:50 am

      Hi John. With that significant change, the recipe won’t turn out as written. Jill

      Reply
      • Joy Payton says

        June 9, 2019 at 10:49 am

        I don’t understand what “change” you are talking about. My custard was like hers…heavy cream and only cooked the outside rim. I put it back and cooked it 9 more min.

        Reply
        • Jill Selkowitz says

          June 9, 2019 at 5:42 pm

          Joy, the cream, he used heavy cream, which is very different when cooking a custard like this. The cook time for heavy cream is different. Jill

          Reply
  6. Jay says

    February 17, 2019 at 1:08 pm

    5 stars
    Outstanding. Made this in my 6-qt Instant Pot using a 3-qt stainless steel pot-in-pot. I didn’t have the steamer insert pot mentioned, so I thought I’d try anyway with what I had. Added trivet and 1 1/2 cups of water to IP cooking pot. Covered the PIP with foil, made 3 small vent slits in foil. Pressure cooked 8 minutes instead of 7 because my pot was not as flat as the suggested one (so custard was a little deeper), then did natural release cool down for 10 minutes as per recipe. Slightly jiggly in the center, perfectly done through and through.

    Reply
    • Jill says

      February 17, 2019 at 2:24 pm

      Sounds like a great workaround. I am so glad you enjoyed the custard. Thank you so much. Jill

      Reply
  7. Tracy says

    January 15, 2019 at 5:05 pm

    5 stars
    Quick and tasty, very smooth.

    Reply
  8. Kathleen says

    January 15, 2019 at 3:59 pm

    I read if you put a couple tablespoons of thickening agent you can use almond milk. Have you ever tried that?

    Reply
  9. Michael E says

    December 22, 2018 at 11:40 am

    Could this be made using the same 4 oz jelly jars (covered w/ foil) that are used in your recipe for individual red white and blue cheesecake? Or is there something special about the ramekins (thickness, perhaps?) that will change the way that they come out… Thanks.

    Reply
    • Jill says

      December 22, 2018 at 4:53 pm

      That would be fine, Michael. Jill

      Reply
  10. Robin Scott says

    November 29, 2018 at 6:55 pm

    5 stars
    This turned out perfect. I used a small stainless steel bowl, about half of the mixture, for 7 min and the 10 min natural release. I also don’t use much sugar, so I used some swerve and splenda, and it turned out great. Now I am just trying to decide if I need caramel sauce to go with it; lol. Thanks!

    Reply
  11. Naomi says

    October 24, 2018 at 12:48 pm

    If you can make egg custard in pressure cooker, why not mac and cheese? I love the old-fashioned baked custard-style mac and cheese but haven’t found a recipe yet. Have you ever done it? I suggest omitting the sweetener, cinnamon and vanilla, and adding cheese, butter, and cooked macaroni. Surely it would work.

    Reply
  12. Jill says

    October 12, 2018 at 10:19 pm

    I’m sorry your custard was a mess. There usually is a bit of whey breaking through the top, but all you need to do is pour it out or dab it off. Whole milk or cream will work better. Jill

    Reply
  13. Melissa says

    September 29, 2018 at 3:22 pm

    5 stars
    We have made this several times and I love it!

    I have to watch my carbs so changed a couple of things after the first making. I use Fairlife Milk for the milk and use splenda in place of the sugar. No difference in quality and I don’t have to worry as much about enjoying it.

    Thank you for sharing this recipe! I’m a happy girl!

    Reply
    • Jill says

      September 29, 2018 at 10:59 pm

      That sound terrific! Great idea. Jill

      Reply
  14. GINGER (VIRGINIA) FAVRET says

    August 10, 2018 at 6:52 am

    5 stars
    I made this today . I used one section of the stackable pans using the cover with holes. This custard turned out great!!! Thank you for an easy to make and delicious to eat recipe……

    Reply
    • Jill says

      August 10, 2018 at 8:42 pm

      Thanks, Ginger. Jill

      Reply
  15. Karen says

    May 2, 2018 at 7:39 am

    5 stars
    Hi Jill,
    Love your custard recipe. I used the stackable pot with foil covering it & poked 2 tiny holes since my lid does not have holes. I cooked it just like you said. Mine was rather jiggly when I took the foil off but when I inserted a knife it came out clean. I ate a large portion, ? while it was still pretty warm. It is pretty watery but done. Should I cook any longer? I used 2% milk. I wanted to try whole milk but forgot to buy it. Could this be the reason? I know you listed several milks. I wonder if any of the water will be absorbed when it is chilled. I am just under 1000 ft sea level. Not sure if that makes a difference.
    Thanks for creating so many good sounding recipes!

    Reply
  16. Jan says

    February 24, 2018 at 8:04 am

    This recipe sounds amazing! I have 4 ounce and 16 ounce glass ramekins, is it possible to use these? I really don’t want to purchase anything else, I don’t do pip cooking. I prefer individual servings, rather than putting in one large pan. Thank you

    Reply
  17. Rita says

    January 23, 2018 at 6:19 pm

    Hi Jill, I’m going to use the Tiffin Pan Set (w/mini pans) to make the custard, do I use the mini pans only and place them onto the trivet or do I use the large pan with the mini pans and then place on the trivet and does the water go into the inner pot only?

    Reply
  18. A. Burdzel says

    January 22, 2018 at 5:45 pm

    How much cocoa powder would you add to make this a chocolate custard?

    Reply
  19. Lana says

    January 16, 2018 at 6:05 pm

    I have a mini. Can I make this just in the pan and scoop out servings? My ramekins do not fit in my mini but I am a custard fanatic.

    Thanks!

    Reply
    • Jill says

      January 17, 2018 at 1:31 am

      Yes, Lana. Jill

      Reply
  20. Arleen Szczypinski says

    January 8, 2018 at 7:43 am

    New to instant pot I am a heart transplant and diabetic in your egg custard recipe I would like to use Splenda in place of sugar and carnation canned skim milk is it possible to do this?
    Many thanks for your advice .

    Reply
    • Jill says

      January 9, 2018 at 1:36 am

      I have not tried it with those changes. Let me know how it goes. Jill

      Reply
  21. Cindy says

    January 6, 2018 at 3:38 pm

    Could stevia be used instead of sugar?

    Reply
    • Jill says

      January 6, 2018 at 7:52 pm

      Yes, Cindy. Jill

      Reply
  22. Patti says

    December 30, 2017 at 2:33 pm

    Jill, Do you pour all of the egg custard into one vessel? Or did you divide it into two pans? Does the custard rise a lot? My PYREX is 7 x 3. Since it fills the bowl, I’m wondering if it would overflow? If I divided it into two PRYEX, how long would you suggest cooking it? Don’t want scrambled eggs!
    Thanks for your great recipes!

    Reply
    • Jill says

      January 23, 2018 at 1:49 am

      I used one vessel. It does not rise much. Jill

      Reply
  23. Kim Sibert says

    December 11, 2017 at 2:57 am

    Ok so I’m confused. Which set of pans has the little holes in the lid?
    I’m getting my IP for Christmas and want to be able to make something sassy like this recipe that day.
    I’ve really found your site helpful to do some reading up.

    Reply
    • Jill says

      December 12, 2017 at 1:15 am

      Any of the ones I link to in the recipe will work great. Jill

      Reply
      • Kimberly Sibert says

        December 14, 2017 at 3:50 am

        Do any of the have the holes you spoke of? If not how big of holes will I need to drill?
        Love your site so far.

        Reply
        • Jill says

          December 15, 2017 at 1:02 am

          Don’t worry about the holes, Kimberly. Jill

          Reply
          • Kimberly Sibert says

            December 25, 2017 at 11:20 pm

            5 stars
            Thanks for the tips. I just got my pot today and made the mashed potatoes for my first recipe. They turned out really good and I think we’ll be making more real mashers instead of the instant stuff allot more often. I’m going to make this custard tomorrow, just like my grandma’s recipe without the baking forever.

  24. Marcia says

    November 13, 2017 at 4:59 pm

    Would simple sugar go into solution easier and not just end up in bottom of pot as sugared water? I may try this next time after adjusting the liquid from the simple sugar and milk.

    Reply
    • Jill says

      November 14, 2017 at 2:37 am

      I haven’t tried it myself but I don’t see why it would be an issue with adjustments. However, please understand that it is very difficult to give exact advice for a new recipe without recipe testing. Jill

      Reply
  25. Amy says

    October 17, 2017 at 4:15 am

    Help! What did I do wrong? My custard turned out strange in texture, not holding together and seeping liquid. I used a ceramic bowl with foil on top because I don’t have stainless the right size. I did have to cook it longer too since it was still liquid like in the middle after the suggested time. Any ideas? The flavor was great, so I’d like to try again. Thanks!

    Reply
  26. Heidi Fogle says

    September 5, 2017 at 3:13 pm

    So, here’s why I thought I’d have to drill holes. Do I? I’m thinking now that it’s not necessary

    Reply
  27. Olga says

    May 22, 2017 at 1:35 pm

    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!

    Reply
  28. Cameron says

    May 15, 2017 at 6:13 pm

    What happens if you over mix?

    Reply
  29. Jeanette says

    May 13, 2017 at 9:50 am

    Do you think Splenda would work in place of sugar?

    Reply
  30. Lindamae Smith says

    May 4, 2017 at 12:49 pm

    Making this egg custardo, I woneeded if we could use some fresh ruhbar to it?

    Reply
  31. Michelle Levy says

    April 26, 2017 at 4:53 am

    Jill, could this be made with almond milk?

    Reply
  32. Beth says

    April 11, 2017 at 5:16 pm

    Do you do you 10 minutes NPR on the individual cups as well ?

    Reply
  33. Beth says

    April 11, 2017 at 4:46 pm

    You state 2 mins for individual cups. Do they still get the same 10 mins NPR too?
    Thanks

    Reply
    • Jill says

      April 13, 2017 at 11:35 pm

      Beth, yes. Jill

      Reply
      • Joyce says

        August 28, 2017 at 8:12 am

        I made this in ramekins and 2 minutes was not long enough. It looked just like it did when I put it in. What should I do? I did 2 minutes with a 10 minute npr.

        Reply
        • Jill says

          August 29, 2017 at 1:33 am

          Hi Joyce. You could cook it longer. Jill

          Reply
  34. Patty P says

    April 9, 2017 at 2:27 pm

    Hi Jill,
    I am constantly looking for ways to use egg whites. Do you think this might work with just egg whites?

    Reply
  35. Carol Lawfer says

    March 20, 2017 at 9:32 am

    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?

    Reply
    • Jill says

      April 7, 2017 at 11:36 am

      Hi Carol~

      If you can, I suggest drilling two vent holes in the cover. Jill

      Reply
  36. Jen says

    March 13, 2017 at 10:48 am

    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!

    Reply
  37. Lisa g says

    January 24, 2017 at 4:41 am

    4 stars
    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.

    Reply
  38. Toby Larzen says

    January 12, 2017 at 4:38 pm

    5 stars
    Since I only cook for myself, I made only half this recipe. Followed the directions and it came out somewhat ‘dimpled’. 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.

    Reply
  39. Laura VAnce says

    January 10, 2017 at 7:26 am

    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?

    Reply
    • Jill says

      January 10, 2017 at 8:50 pm

      That seller is gouging. Check this page. I have a new favorite for the dessert pan and pot in pot pan.

      https://thisoldgal.com/favorite-pressure-cooker-accessories/

      Reply
  40. Camille D Poe says

    January 4, 2017 at 2:42 pm

    5 stars
    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 ?

    Reply
  41. Leanne says

    December 18, 2016 at 12:39 pm

    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.

    Reply
    • Jill says

      December 18, 2016 at 10:42 pm

      Leanne~

      I would use this as it is definitely a multi-purpose pan. I used mine to bake cakes too.
      ‘
      https://thisoldgal.com/product/B00BD0UDJE/US/tog00-20/

      Jill

      Reply
      • Leanne says

        December 21, 2016 at 10:51 pm

        Thanks!

        Reply
    • Susan Yale says

      February 3, 2017 at 8:46 am

      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?

      Reply
  42. james meche says

    December 18, 2016 at 7:40 am

    will try this, but we will also try chocolate.

    Reply
  43. Sharon says

    November 26, 2016 at 2:53 pm

    Thank you for your site and expertise!! Is there any reason this wouldn’t work with full fat coconut milk??

    Reply
    • Jill says

      November 26, 2016 at 11:40 pm

      Sharon, that should work.

      Jill

      Reply
  44. janet says

    October 28, 2016 at 2:45 pm

    Oh my, could this be made dairy free, with almond milk? A sugar substitute (not fake) maybe coconut sugar, honey or such? Looks yummy!

    Reply
  45. Amy says

    October 26, 2016 at 8:56 pm

    5 stars
    My custard seems to have a lot of liquid separating from it. Is this from using 1% milk?

    Reply
  46. Diane says

    October 25, 2016 at 8:05 pm

    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.

    Reply
    • Jill says

      October 26, 2016 at 12:33 pm

      Hi Diane~

      Covered custard cups is totally fine. 🙂

      Jill

      Reply
  47. Jutta Holden says

    September 29, 2016 at 7:35 am

    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!

    Reply
  48. Kathy Colley says

    September 9, 2016 at 9:04 pm

    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.

    Reply
    • Jill says

      September 9, 2016 at 9:05 pm

      Hi Kathy~

      I am so glad you were happy with the Custard. That makes me very happy. Thanks for letting me know.

      Jill

      Reply
    • Heidi says

      May 14, 2017 at 11:55 am

      How small of a mixing bowl, as I have nothing that fits in the 6 qt?

      Reply
  49. Deb says

    May 19, 2016 at 3:54 am

    4 stars
    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.

    Reply
    • Jill says

      May 19, 2016 at 10:22 am

      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

      Reply
      • deanna says

        June 9, 2016 at 7:08 pm

        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.

        Reply
        • Jill says

          June 12, 2016 at 10:12 pm

          Hi Deanna~

          I am still waiting for the company to use the other lids.

          Jill

          Reply

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