1. Add all ingredients to medium mixing bowl or stand mixerbowl

2. Start mixing on low speed until all ingredients are justmixed

3. Increase to medium-high speed and beat for one minute untileverything is thoroughly mixed

For Instant Pot

1. Pour mixture into six Instant Pot safe ramekins so they arethree quarters full

   

2. Cover ramekins – if you have the Instant Pot ones you cancover with the included silicon lid (per manufacturer instructions, if usingramekins that don’t have a cooking safe lid, cover lightly with parchmentpaper, then cover with aluminum foil

3. Place trivet in bottom of Instant Pot cooking pot

4. Add one cup of water to bottom of pot

5. Place ramekins on trivet. It is ok to stack them

   

6. Place lid and Instant Pot and set to sealing

7. Pressure cook for 30 minutes

8. Remove ramekins and lids and cool to room temperature onwire rack

9. Refrigerate for at least two hours before serving

For Oven Baked

1. Preheat oven to 350F°

2. Line five or six half cup ramekins in large baking pan (ex: 9x13”glass cake pan)

3. Pour custard mix in each ramekin so they’re about ⅖ full

   

4. Pour water around ramekins so it comes about halfway up

   

5. Bake custard for 50 – 60 minutes until it is golden on topand firm around the edges, but still slightly soft in the middle (not wet, butjust not as set as the ediges)

6. Refrigerate for at least two hours before serving