This Instant Pot Egg Custard is what desserts should always taste like. With a smooth texture and the perfect balance of sweetness, every spoonful is loaded with protein and flavor and will leave you wanting more.
The great thing about custard is that it can be enjoyed for breakfast, snack, or dessert. Or spoil yourself and go ahead and eat it all three times! Since you can make it in under 20 minutes, why not?
Custard is one of those recipes that offers versatility. People serve it for dessert, you can add some fresh berries and make it a yummy breakfast, or you can make it a family tradition to cook up for Christmas or Thanksgiving as well.
Contents
Why this recipe works
Custard words because it's delicious! The fun part about eating custard is that everyone picks up a different flavor. Some notice the sweetness, while others love the hint of nutmeg.
And if someone adds toppings, it's a whole new ballgame of taste!
- This baked custard is SO easy to make
- It's a great recipe to make ahead and enjoy later
- The ingredients are simple ingredients that you may already have on hand
Recipe Video
Recipe Ingredients
Eggs – Eggs are a must for this recipe. The egg yolks are what give the creamy texture and the richness in every bite.
Milk – Whole milk or milk higher in fat content gives added richness.
Vanilla – Pure vanilla extract offers the best flavor.
Sugar – I use granulated sugar in this recipe, and it gives it a good sweetness level.
Nutmeg – The nutmeg is optional but adds a nice warmth. Sometimes during the holiday season, I'll use cinnamon instead.
How to Make Instant Pot Egg Custard
Get the ingredients ready and let's get started on making this delicious homemade custard recipe!
Step One: Crack the eggs. Remember that this recipe calls for two whole eggs and three egg yolks!
Step Two: Use a separate bowl and mix all the other ingredients together, minus the water.
Step Three: Once all the ingredients are added, whisk together well.
Step Four: Grab your custard bowls and have them close to the mixing bowl.
Step Five: Fill the cups with the mixture. (I don't pour them all the way to the top because I like to leave room for toppings, and I don't want them to bubble over and make a mess.)
Step Six: Place the trivet in the Instant Pot and add the water.
Step Seven: Cover the custard bowls with aluminum foil and place them into the Instant Pot on the trivet.
Step Eight: Set the Instant Pot to High Pressure for 8 minutes.
Step Nine: Once the time has passed, wait for a natural release and then open the lid.
Variations
Add toppings - Since custard has a semi-sweet taste, it's really great for adding toppings like whipped cream, caramel or hot fudge drizzle, or even fresh fruit.
Use different seasonings - Since the nutmeg is optional, adding a little bit of cinnamon and sugar would be good. If you're making this during fall, pumpkin spice would be a great choice.
Eat it hot or cold - While this is delicious served warm, I also think that it's yummy when it's chilled in the fridge as well!
Recipe Notes
- It's really important to whisk the eggs and egg yolks well. It's meant to add a creaminess to the custard, but you don't want pieces of baked egg in it.
- If you're worried that there are larger bits of egg, you can always pour the mixture through a small strainer to help remove them.
- To keep the custard from sticking to the bowls, you can spray with nonstick spray or use coconut oil. It's not necessary, however, to do either.
How to Serve
I'm all about adding on the fruit! A little bit of my homemade Instant Pot Strawberry Jam is so good! I also love adding this Instant Pot Blueberry Jam as well.
If you're going to serve this for a breakfast, you could also pair it up with these other delicious ideas:
FAQs
Custard is a dessert that is made using eggs and other simple ingredients. It's typically served in a small serving bowl and sometimes has sweet toppings added on top.
Yes, you can change up the flavor easily. Try adding garlic powder or even a bit of shredded cheese, and remove the sugar, vanilla, and nutmeg.
No, this custard recipe is best served and eaten fresh. You can place it in the fridge to store for up to 2 days, but I don't recommend freezing it. While it "might" be okay, there's a very high probability that it will dry out or even have the texture change during the freezing process.
More Instant Pot Egg Recipes
I'm all about cooking egg recipes in the Instant Pot, so here are some others that I thought you'd enjoy!
- Instant Pot Deviled Eggs
- Instant Pot Egg Bites
- Instant Pot Breakfast Casserole
- Or click here for all the Instant Pot egg recipes
Instant Pot Pudding and Custard Recipes
Since pudding and custard have a lot of the same ingredients, why not make some more? Here are some of my favorites that I think you'll love, too:
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!
Instant Pot Egg Custard
Ingredients
- 2 whole eggs
- 3 egg yolks
- 1 ½ cups milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- â…“ cup sugar
- ¼ teaspoon nutmeg grated
- 1 cup water for the Instant Pot
Instructions
- Add the eggs and egg yolk to a bowl and whisk until smooth.
- Add the egg mixture, sugar, milk, vanilla, salt, sugar and nutmeg to a different mixing bowl.
- Whisk the mixture well and pour the mixture into ramekins. Cover the top of each ramekin with aluminum foil.
- Pour water into the Instant Pot and place the trivet.
- Put the ramekins on the trivet.
- Close the lid and cook on high pressure for 8 minutes.
- Once the cooking time is complete, wait for a natural pressure release.
- Take off the lid the lid, and remove the ramekins (careful, they'll be hot!)
- Add toppings, serve and enjoy 🙂
Nutrition
Video
Notes
- It's really important to whisk the eggs and egg yolks well. It's meant to add a creaminess to the custard, but you don't want pieces of baked egg in it.
- If you're worried that there are larger bits of egg, you can always pour the mixture through a small strainer to help remove them.
- To keep the custard from sticking to the bowls, you can spray with nonstick spray or use coconut oil. It's not necessary, however, to do either.
- Adding a little bit of cinnamon and sugar would be good. Pumpkin spice would be a great choice as well.
- You can add toppings like whipped cream, caramel or hot fudge drizzle, or even fresh fruit.
- For a savory egg custard, add garlic powder or shredded cheese, and remove the sugar, vanilla, and nutmeg.
I loved egg custard when I was a kid but haven’t made it in years because of the time and difficulty. The juice just wasn’t worth the squeeze. This recipe is SO easy and delicious. I am enjoying for breakfast. I plan to try using a stevia/sugar blend in my next batch. I’ll let you know how that goes! Thank you for the WONDERFUL recipe.
I'm so happy this is a nostalgic recipe for you! I love how easy it is too. Thanks so much!