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Instant Pot Rum and Raisin Crème Custard
Course
Dessert
Cuisine
American
Keyword
egg, raisins, Rum and Raisin Crème Custard
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
Calories
443
kcal
Author
Corrie
Ingredients
200
g
sugar
4
eggs
1
egg yolk
125
g
sugar
grounded
500
ml
full fat milk
1
tablespoon
vanilla extract
½
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.
Nutrition
Calories:
443
kcal