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!
SCD Instant Pot Custard
- 1 can coconut milk (make sure SCD compliant)
- 4 large eggs
- 1/2 cup honey
- 1 tbsp pure vanilla extract
- dash cinnamon
- dash nutmeg
Add all ingredients to a large ,mixing bowl
Mix at high speed for 2 minutes until everything blended
Pour mix into six ramekins
Dust with cinnamon and nutmeg
Cover ramekins with foil
Pour one cup of water into your Instant Pot
Add a trivet to the bottom of the pot
Place the custard cups on the trivet
Place the lid on the pressure cooker, making sure the valve is closed
Cook on high pressure for 9 minutes
Allow Instant Pot to naturally depressurize. This will take 30 - 40 minutes.
Remove ramekins from pressure cooker, remove foil, and cool on wire rack for 30 - 40 minutes.
Chill in refrigerator for at least two hours before serving.
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