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Instant Pot Quick Almond Coffee Custard
Course
Dessert
Cuisine
American
Keyword
almond syrup, coffee powder, egg, Quick Almond Coffee Custard
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
230
kcal
Author
Corrie
Ingredients
¼
cup
water
¾
cup
sugar
ground
5
eggs
3 whole and 2 yolks
2
cups
milk
⅓
cup
sugar
grounded
½
cup
cream
whipped
1
teaspoon
vanilla extract
12-14
almond
roasted and chopped
2
tablespoon
almond syrup
1
teaspoon
coffee powder engrossed in hot water
salt
to taste
Instructions
For caramel:
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.
For custard:
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.
Nutrition
Calories:
230
kcal