Instant Pot Quick Almond Coffee Custard
- 1/4 cup water
- 3/4 cup sugar ground
- 5 eggs 3 whole and 2 yolks
- 2 cups milk
- 1/3 cup sugar grounded
- 1/2 cup cream whipped
- 1 tsp vanilla extract
- 12-14 almond roasted and chopped
- 2 tbsp almond syrup
- 1 tsp coffee powder engrossed in hot water
- salt to taste
Take a pan and add sugar in it, let it cook on high heat.
Frequently turn around the pan so the sugar is melted and becomes brown in color.
Line the custard cups with caramel and put it aside.
Take a large mixing bowl, put eggs, grounded sugar and just a little bit of salt in it. Whisk it well.
Take a saucepan add milk and coffee powder and heat it on the medium heat till the bubbles are formed
Add it to the egg mixture slowly to temper the eggs.
Add whipped cream, almond syrup and vanilla extract into the mixture and whisk it.
Fill the caramel cups with this mixture after straining and cover the cups with aluminum foil.
Adjust the trivet in an instant pot, pour water in it and place the cups on the trivet.
Secure the pot with lid and coo for 6 minutes on manual “high” pressure.
Release the pressure naturally.
Put the custards cups in refrigerator before serving and top with nuts.