My Instant Pot has proved to be a valuable tool for cooking for the Specific Carbohydate Diet (SCD). It saves time and energy in the kitchen.

I decided to try making custard in the instant pot. I love baked custard and I was a little skeptical that it would come out just as good being made in a pressure cooker, but I didn’t need to be. The Instant Pot custard came out just as good as oven-baked and took a few less steps to prepare.

Because this recipe makes six servings and my Instant Pot can only hold three remekins at a time, I had to cook it in two batches. It wasn’t really a time saver, but it did take less effort.

Typically with a baked custard I warm the coconut milk on the stove an go through the process of tempering the eggs. With this I just mixed everything together cold and it was completely fine. I also didn’t have to fill a pan with water to set the custard cups into while baking. I was able to get completely cleaned up in no time, with no extra pans to wash!

Print

SCD Instant Pot Custard

Course Dessert

Cuisine Paleo, SCD

Prep Time 10 minutes

Cook Time 9 minutes

Natural release depressure 35 minutes

Total Time 54 minutes

Servings 6 servings

Ingredients

• 1 can coconut milk (make sure SCD compliant)
• 4 large eggs
• 1/2 cup honey
• 1 tbsp pure vanilla extract
• dash cinnamon
• dash nutmeg

Instructions

1. Add all ingredients to a large ,mixing bowl

2. Mix at high speed for 2 minutes until everything blended

3. Pour mix into six ramekins

4. Dust with cinnamon and nutmeg

5. Cover ramekins with foil

6. Pour one cup of water into your Instant Pot

7. Add a trivet to the bottom of the pot

8. Place the custard cups on the trivet

   

9. Place the lid on the pressure cooker, making sure the valve is closed

10. Cook on high pressure for 9 minutes

11. Allow Instant Pot to naturally depressurize. This will take 30 - 40 minutes.

12. Remove ramekins from pressure cooker, remove foil, and cool on wire rack for 30 - 40 minutes.

    

13. Chill in refrigerator for at least two hours before serving.

• About
• Latest Posts

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

Latest posts by Sherry Lipp (see all)

• SCD Recipe: Pumpkin Cheesecake - November 3, 2019
• SCD Recipe: 8 Veggie Black Bean Burgers - October 23, 2019
• SCD Recipe: Basic Vanilla Donuts - August 31, 2019