Instant Pot HK Egg Custard 超滑鮮奶燉蛋

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.

📝 Ingredients

• 3 large eggs ((~180ml in volume))
• 1 1/2 cup (375ml) whole milk (, divided)
• A pinch of salt
• 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar

👨‍🍳 Instructions

1. 1Melt 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. 2Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.
3. 3Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
4. 4Strain 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. 5Pressure 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. 6Serve Warm or Hot: This dessert is best served warm or hot.