Description
Instant Pot Caramel Custard in ramekins is a light, delicate, melt-in-the-mouth easy dessert that you can make with only 3 ingredients. Learn how to make the best Pressure cooker Caramel Custard with easy steps.
Ingredients
- 3/4 cup white sugar (regular)
- 3 tbsp water
- 3 large eggs (at room temperature)
- 2 cups Whole milk (preferably at room temperature)
- 1/2 cup white sugar (or 1/4 cup if you prefer mild sweetness)
- 1 tsp Vanilla Extract (optional)
Method
- In a saucepan, combine 3/4 cup white sugar and 3 tbsp water. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture turns into a golden brown caramel.
- Pour the caramel into 4 ramekins and swirl to coat the bottom of each ramekin evenly.
- In a mixing bowl, whisk together 3 large eggs, 2 cups Whole milk, 1/2 cup white sugar, and 1 tsp Vanilla Extract (optional) until well combined.
- Pour the mixture into the prepared ramekins.
- Cover each ramekin with aluminum foil and place them on the trivet in the Instant Pot.
- Add 1 cup of water to the Instant Pot and place the trivet with the ramekins inside.
- Close the lid and set the Instant Pot to high pressure for 10 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes before manually releasing the remaining pressure.
- Carefully remove the ramekins from the Instant Pot and let them cool to room temperature.
- Once cooled, refrigerate the ramekins for at least 2 hours before serving.
- To serve, run a knife around the edges of the ramekins and invert them onto serving plates.