Instant Pot Egg Custard

Instant Pot Egg Custard

This Instant Pot Egg Custard is comforting and sweet and full of mild protein.

Perfect dessert for breakfast when you want to diversify and make something other than hard boiled eggs or scrambled eggs.

For this egg pudding recipe we are using the metal trivet you got with your Instant Pot.

Instant Pot Egg Custard Recipe Video

Why should I use the Instant Pot?

Baked Egg custard pudding is delicious, but takes almost 30 minutes if you use a stove.

With the Instant Pot, you can mix up a batch, pop it in your Instant Pot and serve it to your guests in less than 15 minutes.

Instant Pot Egg Custard

What should I serve it with?

Top with Fresh Fruit or with one of these delicious options:

Instant Pot Poached Pears

Instant Pot Banana Bread

Instant Pot Cinnamon Rolls

Instant Pot Chocolate Chip Cookies

Instant Pot Egg Custard

How to make Instant Pot Egg Custard

Let’s get started.

Crack two whole eggs, and 3 egg for just yolks.

Instant Pot Egg Custard

Now take a separate bowl and mix in every ingredient except for water.

Instant Pot Egg Custard

We’ll use a whisk now to mix it all.

Instant Pot Egg Custard

Now is the time to BAKE.

Instant Pot Egg Custard

Fill the cups with your whisked mixture.

Instant Pot Egg Custard

Set the trivet in the Instant Pot, add some water.

Cover the cups with Aluminum foil and place on the trivet .

Set the pot to High Pressure for 8 minutes.

Instant Pot Egg Custard

Wait for a Natural Release afterward and open the lid.

Take out the cups and enjoy 🙂

Instant Pot Egg Custard

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Instant Pot Egg Custard
Instant Pot Egg Custard
4.62 from 18 votes
Print Pin Rate
Course: Dessert
Cuisine: Chinese, international
Keyword: Egg Custard, eggs, milk, nutmeg
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6
  • 2 whole eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/4 tsp nutmeg grated
  • 1 cup water for the Instant Pot
  • In a bowl, mix eggs, sugar, egg yolks, milk, vanilla, salt, sugar and nutmeg.
  • Pour mixture into ramekins and cover with foil.
  • Pour water into the Instant Pot.
  • Place a trivet on the bottom of the Instant Pot.
  • Put the ramekins on the trivet and close the lid.
  • Cook on high pressure for 8 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid and serve 🙂
Calories: 133kcal Carbohydrates: 15g Protein: 5g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 158mg Sodium: 150mg Potassium: 112mg Fiber: 1g Sugar: 14g Vitamin A: 308IU Vitamin C: 1mg Calcium: 90mg Iron: 1mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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