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
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 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
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 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 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
- Dessert and Pressure Cooker Pans or
- Stack N’ Cook Pressure Cooker Insert Pans
- 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:
Pressure Cooker Egg Custard
Print Pin RateIngredients
- 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
PIN this Pressure Cooker Grandma’s Quick Egg Custard!
Pressure Cooker Grandma’s Quick Egg Custard
For the custard dishes do you add 2 mins to the recipe? Or is it only 2 mins of pressure?
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.
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.
Hi John. With that significant change, the recipe won’t turn out as written. Jill
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.
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
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.
Sounds like a great workaround. I am so glad you enjoyed the custard. Thank you so much. Jill
Quick and tasty, very smooth.
I read if you put a couple tablespoons of thickening agent you can use almond milk. Have you ever tried that?
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.
That would be fine, Michael. Jill
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!
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.
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
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!
That sound terrific! Great idea. Jill
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……
Thanks, Ginger. Jill
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!
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
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?
How much cocoa powder would you add to make this a chocolate custard?
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!
Yes, Lana. Jill
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 .
I have not tried it with those changes. Let me know how it goes. Jill
Could stevia be used instead of sugar?
Yes, Cindy. Jill
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!
I used one vessel. It does not rise much. Jill
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.
Any of the ones I link to in the recipe will work great. Jill
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.
Don’t worry about the holes, Kimberly. Jill
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.
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.
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