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!
Ingredients
- 1 can coconut milk (make sure SCD compliant)
- 4 large eggs
- ½ cup honey
- 1 tbsp pure vanilla extract
- dash cinnamon
- dash nutmeg
Instructions
- 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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What size ramekins
I have six ounce glass ramekins that I use.
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