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Instant Pot HK Egg Custard 超滑鮮奶燉蛋
5 from 155 votes

Instant Pot HK Egg Custard 超滑鮮奶燉蛋

This Instant Pot Hong Kong-style egg custard offers a silky smooth texture blending eggs and sweetened milk. The recipe uses a slow cooking step to melt sugar in milk before combining with eggs, then pressure cooking the mixture in foil-wrapped ramekins ensures a delicate, creamy custard with no bubbles. This custard's gentle sweetness and soft custard texture make it a satisfying dessert or snack.

Total Time
20 mins
Servings: 4 - 5
Calories: 119 kcal
Course: Dessert, Breakfast, Snacks, Brunch
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.
  3. Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 - 5

Amount Per Serving

Calories 119

% 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.