Instant Pot Banana Cream Custard
- 2 bananas ripe
- 2 eggs
- 2 bread slices
- 1/2 cup sugar dark brown
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1 tsp powdered nutmeg
- 2 tbsp dark rum
- 1 tbsp vanilla
- 2 tbsp butter
- 1 cup water
Grease the casserole dish with butter and put aside.
Mix together bananas, bread, eggs, cream and lemon juice in a food processor.
Put the remaining contents in food processor and mix well.
Put the trivet in an instant pot and add water into it.
Pour the mixture into casserole dish and cook on manual “high” for 25 minutes.
Release the pressure naturally. Cool and serve.
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