Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.53
from
23
votes
Instant Pot Banana Cream Custard
A foolproof banana custard recipe that is luscious and delicious…
Course
Dessert
Cuisine
American
Keyword
Banana Cream Custard, bread slice, dark rum, egg
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
209
kcal
Author
Corrie
Ingredients
2
bananas
ripe
2
eggs
2
bread slices
½
cup
sugar
dark brown
1
cup
heavy cream
2
tablespoon
lemon juice
1
teaspoon
powdered nutmeg
2
tablespoon
dark rum
1
tablespoon
vanilla
2
tablespoon
butter
1
cup
water
Instructions
Grease the casserole dish with butter and put aside.
Mix together bananas, bread, eggs, cream and lemon juice in a food processor.
Put the remaining contents in food processor and mix well.
Put the trivet in an instant pot and add water into it.
Pour the mixture into casserole dish and cook on manual “high” for 25 minutes.
Release the pressure naturally. Cool and serve.
Nutrition
Calories:
209
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
33
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
522
IU
|
Vitamin C:
4
mg
|
Calcium:
33
mg
|
Iron:
1
mg