Instant Pot HK Egg Custard 超滑鮮奶燉蛋
User Reviews
5
Instant Pot HK Egg Custard 超滑鮮奶燉蛋
Description
Instant Pot HK Egg Custard 超滑鮮奶燉蛋 features eggs mixed with milk sweetened by sugar dissolved gently using slow cooking or low heat, creating a smooth base. The combination is strained to remove solids and poured into ramekins wrapped tightly with foil to seal moisture during pressure cooking. This method produces an ultra-smooth custard with a tender, creamy consistency and mild sweetness controlled by the sugar amount. The slow cook step for melting sugar in milk and careful straining minimize graininess and bubbles, resulting in a clean, delicate texture.
The custard sets evenly under pressure cooking, depending on ramekin size and material, delivering a softly set dessert that holds its shape with a creamy mouthfeel. It can be served chilled or at room temperature as a light, mildly sweet dish.
The recipe highlights the importance of filtering the egg mixture twice to avoid lumps and covering ramekins tightly with foil for an ideal custard finish without water droplets or surface bubbles. Adjust pressure cooking times according to your ramekins for best results.
Ingredients
- 3 egg ~180ml in volume, large
- 1 ½ cup (375ml) milk divided, whole
- salt a pinch
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.
Notes
- Strain the egg and milk mixture twice for an extra smooth texture in the custard.
- Wrap ramekins tightly with foil to prevent water from dripping onto the custard during pressure cooking.
- Adjust pressure cooking time based on the size and material of your ramekins for optimal doneness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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