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
Ingredients
  • 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
Instructions
  • 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.
This recipe is part of my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *