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.
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!