The Instant Pot has quickly become a staple in many homes across the country. It’s not a wonder either, because there are so many different recipes you can make in it. In fact, you can even make dessert. This Instant Pot Custard is the perfect testament to how fantastic this appliance truly is.
This recipe is a delicious nod to the traditional egg custard your mom used to make, but so much easier with the instant pot. Taking only a few minutes of prep time and 7 minutes to cook, custard is probably easier to make for your family than it has ever been.
Instant Pot Custard
This instant pot custard is a delicious treat any night of the week. Not only does it have the perfect texture with a hint of nutmeg, but it is also not overly sweet. If you want it to be sweeter, you can easily adjust the amount of sugar you add. This recipe is perfect for a delicious treat that doesn’t take an abundance of time to create.
How to Make Instant Pot Custard
- To make Instant Pot Custard, you are going to require baking, souffle dishes or large ramekins. Make sure that your custard vessel fits inside the instant pot. 1 or 1 ½ quart dishes fit well, but it depends on the size of your instant pot.
- Always make sure to spray your dish with non-stick cooking spray or butter it lightly. This will prevent your custard from sticking to the sides.
- Do not forget to add the water to the instant pot. For this recipe you will have to add approximately 1 to 1 ½ cups of water. Again, this depends on the size of your instant pot.
- When making custard in your instant pot, make sure to use a trivet or ring of aluminum foil. Trivets are used to keep the ramekins from resting directly on the bottom of the instant pot.
- When filling your ramekins or dishes, make sure to leave at least ½ an inch of space from the top.
- Once you have put your custard in the instant pot, close the lid and turn the valve to ensure it remains sealed.
- This recipe is cooked on the manual setting for 7 minutes.
- When finished, allow custard to cool for at least 10 minutes prior to serving.
- Instant Pot Custard can be served chilled, warm or at room temperature.
Instant Pot Custard Recipe
Instant Pot Custard
Equipment
- 6 qt Instant Pot
Ingredients
- 3 eggs lightly beaten
- ⅓ cup sugar
- 2 cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- In a mixing bowl combine eggs, sugar, vanilla, and milk; mix well.
- Pour into a lightly buttered (or sprayed with nonstick cooking spray) 1 or 1 ½ quart baking or souffle dish, or large ramekins which will fit in the instant pot, and sprinkle with the nutmeg. Loosely cover the ramekins with aluminum foil.
- Add 1 to 1 ½ cups of water to the inner pot and place a trivet or ring of aluminum foil in the instant pot.
- Close the lid on the Instant Pot and turn the valve to sealed. Cook on the manual high setting for 7 minutes. When time is up perform a quick release or pressure.
- Top with your favorite topping such as caramel and enjoy!
Nutrition
If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!
Pam says
I made this in my instant pot mini. It fit beautifully in a small 6 inch cake pan. I caramelized sugar on the stove first and put it in the pan before the egg mixture. 7 minutes was perfect!
Allie says
This is one of my go-to favourites for the perfect simple dessert!
Bethany says
Love this recipe! I use the fat free lactose free Fairlife milk and it turns out fabulous. Thick custard with less calories and fat. 🙂
Kittenstickz says
Came out great! Cooked perfectly, but no bubbles from overcooking! The sugar separated out from the custard a little but that is pretty standard for baked custards. Will definitely make again 🙂
Glo says
Oh don’t you love a recipe when everything is in the store cupboard! This was super easy and tasted wonderful. Keeping it simple love it.
Liz says
Update: I just got mine out of the IP. Cooked for 7 minutes as directed :)This time my custard was perfect! I always cook it longer (sometimes up to 20 minutes) and it was always watery. This time it looks great, and a knife inserted 1/2 way to the middle comes out clean, so it is cooked! Yay! Thanks for a great blog post.
Liz says
I never think 7 minutes is going to be long enough. I use 2.5-3 cups milk, do I need to adjust the time for that? I always cook it too long and end up with watery custard LOL so maybe 7 minutes IS long enough. Just wanted to let you know that my google assistant is sending me to your site for “instant pot custard” – yay for you!!! (I will try 7 minutes this time and see if it is right, even for a larger amount 🙂
Liz
Sue Kirkwood says
Love this recipe! Came out great!
Len says
The custard came out great. I used 5 ramekins and used a second trivet to stack them, otherwise it would have meant 2 batches.