Instant Pot Rum and Raisin Crème Custard

This dessert featuring rum soaked raisins is super-fast to make with easy steps and yet is amazingly delicious.

Instant Pot Rum and Raisin Crème Custard
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: egg, raisins, Rum and Raisin Crème Custard
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
  • 200 g sugar
  • 4 eggs
  • 1 egg yolk
  • 125 g sugar grounded
  • 500 ml full fat milk
  • 1 tbsp vanilla extract
  • 1/2 cup raisin overnight soaked in rum
  • For ceramal:
    Add sugar in the sauce pan and place on high heat.
  • To make the sugar melt evenly turn around the pan slightly until light brown color is obtained.
  • Pour the caramel mixture into ramekin molds and twirl the molds so that there is an even coating, keep the molds aside.
  • For crème:
    Whisk the eggs and egg yolk by using egg beater and place it aside.
  • Add vanilla extract into the milk, boil the milk and let it cool.
  • Pour it into the egg mixture, whisk it to get smooth mixture.
  • Gradually mix soaked raisins and 1 teaspoon of soaked rum with spatula.
  • Put it in the caramelized ramekin molds and cover with aluminum foil.
  • Place the trivet in an instant pot and pour water into it.
  • Place the ramekin molds on the trivet and close with the lid.
  • Turn the heat high once it reaches the pressure cook for 6-8 minutes on manual “low”.
  • Release the pressure naturally.
  • Check by using toothpick method and serve hot or chilled.
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