Instant Pot HK Egg Custard 超滑鮮奶燉蛋
User Reviews
5.0
273 reviews
Excellent
Instant Pot HK Egg Custard 超滑鮮奶燉蛋
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4-ingredient & 4 Steps to make silky smooth Instant Pot Egg Custard Recipe that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.
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Ingredients
- 3 large eggs (~180ml in volume)
- 1 ½ cup (375ml) whole milk , divided
- a pinch of salt
Choose Your Preferred Sweetness Level -> Sweet Tooth
- 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
Instructions
- Melt Sugar in Milk: Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker. Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker. Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little. Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.
- Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.
- Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
- Strain Egg Mixture: Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth. Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins. Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.
- Pressure Cook Egg Custard: Have a quick rinse of the inner pot with water. Pour 1 cup (250ml) of cold water in the pressure cooker. Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers. Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.
- Serve Warm or Hot: This dessert is best served warm or hot.
Equipments used:
Notes
- 2 Key Tips for Ultra Smooth Finish:1) Very important to filter the egg mixture twice2) Make sure the ramekins are covered & wrapped really tight with aluminum foil
- Adjust Cooking Time:The perfect pressure cooking time depends on the size, thickness, and material of ramekins you use, be sure to adjust accordingly.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
105mg
(35%)
Sodium
69mg
(3%)
Potassium
133mg
(4%)
Sugar
13g
(26%)
Vitamin A
260IU
(5%)
Calcium
98mg
(10%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 69mg | 3% |
| Potassium | 133mg | 3% |
| Sugar | 13g | 26% |
| Vitamin A | 260IU | 5% |
| Calcium | 98mg | 10% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
273 reviews
Excellent
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