Pressure Cooker Grandma’s Quick Egg Custard is an Old World Classic British dessert, which is very smooth, light and airy.
Jump to Section
Pressure Cooker Grandma’s Quick Egg Custard
Pressure Cooker Grandma’s Quick Egg Custard
This smooth Pressure Cooker Grandma’s Quick Egg Custard is a cinch to make. It is light and airy and just sweet enough. It is a Classic Dessert with the British.
The beauty of this Pressure Cooker Grandma’s Egg Custard, is that there is no real advance planning. Surprise company, no worries.
Baked Egg Custard is delicious, but takes one hour. With the Pressure Cooker, you can mix up a batch, pop it in your Pressure Cooker and serve it to your guests in less than 30 minutes.
It is a great spur of the moment dessert. Plus, you don’t have to heat up the kitchen.
Cast of Ingredients for Pressure Cooker Grandma’s Quick Egg Custard
Super simple, with just a few ingredients. If you want different flavors, try some coconut extract, or chocolate for variety.
You can make your Pressure Cooker Grandma’s Egg Custard as sweet as you like, so if you prefer less sweet just use less sugar. Cinnamon and Nutmeg are great to use too.
Crack the eggs into a Medium Mixing Bowl. Beat with and Electric Hand Mixer until well combined.
Add Milk and Vanilla
Add the milk and vanilla and beat at a low speed until blended. Be careful not to over mix!!!
Pour Custard into a Stainless Steel Dessert Pan
Pour mixture into a Pressure Cooker safe bowl.
I use Dessert and Pressure Cooker Pans, as they fit perfectly and nest in the Pressure Cooker.
You can even cook two things at once!!
My Dessert Pans have vent holes in the cover and are 7.25 inches by about 4 inches tall.
The Stack N’ Cook Pressure Cooker Insert Pans are super popular and work really well. They sell out fast, so make sure to grab a set.
The Dessert and Pressure Cooker Pans have vent holes in one of the lids.
Make sure that your lid has holes for venting, as steam must be able to escape!
Cover Dessert Pan
The cover has two little holes, which will prevent the water that is in the bottom of the Pressure Cooker cooking pot from pooling inside the pan and allow the right amount of liquid/steam to escape.
It is important to use a trivet with short legs, so that the pan sits down low in the Pressure Cooker.
Place Dessert Pan into Pressure Cooker
The Dessert and Pressure Cooker Pans come with a locking mechanism, but I lost mine, so I made a foil sling.
You can also use the stainless steel flat bottomed insert pan (w/mini pans). They are really Spice Containers, but work well as Dessert Pans!
Another option for getting the bowl in and out of the Pressure Cooker, are Grafiti Bands, which are placed around the bowl and makes the bowl very easy to remove.
Pressure Cooker Grandma’s Quick Egg Custard
Top with Fresh Fruit, Pressure Cooker Fresh Strawberry Compote or and/or nutmeg dust. For another easy and fun dessert, try my Pressure Cooker Easy Cinnamon Raisin Rice Pudding.
For more luscious desserts, try my Pressure Cooker New York Cheesecake or my Simply Delicious Buttermilk Banana Bread recipes.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Cuisinart Electric Hand Mixer
- 3.5 Quart Stainless Steel Mixing Bowl
- Dessert and Pressure Cooker Pans or
- Stack N’ Cook Pressure Cooker Insert Pans
- stainless steel flat bottomed insert pan (w/mini pans) will work just as well
- Microplane Stainless Steel Zester
- Trivet/Steam Rack
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Ingredients
- 4 cups Whole Milk or Cream
- 6 large Eggs
- 3/4 cup White Sugar
- 1 tsp Pure Vanilla Extract optional
- Tinest pinch Sea Salt
- 1/4 teaspoon Ground Cinnamon optional
- Ekovana Stainless Steel Insert Pan
Garnish
- Whole Nutmeg freshly grated
- Fresh Fruit
- Ground Cinnamon
Instructions
- In a medium bowl, beat eggs. Add milk, sugar, salt and vanilla and blend until combined. Do not over mix.
- Pour into Pressure Cooker safe bowl and cover with foil or lid. Lid/foil needs venting holes.
- Add 1.5 cups of water to Pressure Cooker cooking pot and place trivet in bottom. Place bowl on top of trivet.
- Lock lid and close Pressure Valve and cook at High Pressure for 7 minutes. When Beep sounds, allow a 10 minute natural pressure release.
- Pour off the little bet of whey that gathers on top and then top with a dusting of nutmeg, berries or other fruit, if desired.
Notes
PIN this Pressure Cooker Grandma’s Quick Egg Custard!
Pressure Cooker Grandma’s Quick Egg Custard
I’m undergoing chemo, and my mouth is very sore as a result and I can’t eat many things. But the chemo nurses keep saying how patients must have protein! I thought of custard and looked at several IP recipes, but they mostly had cook times for individual ramekins, which I don’t have. Or there were more steps, and right now I need quick and easy as I have the energy of a slug and the attention span of a gnat! Found your recipe, dug out my steel stack pans, and what a success! I only had extra large eggs, and I used 2C cream and 2C milk and monk fruit sweetener instead of sugar. Followed your quantities and timing, and voila’, custard! My husband has been enjoying it too. Really, this is a winner, and thanks so much!
Hi Wyn. I am so sorry to hear about your chemo treatment. I hope that your treatment proves to be successful and that your discomfort becomes less. Thank you so much for your message. I am glad that you are able to enjoy my custard recipe. Have you checked out my broccoli soup, cauliflower soup, chicken marsala soup and jalapeno popper soup? All of those have good protein and all of them can be blended into a smooth consistency and make it easier for eating. Jill
Thanks so much for the good wishes, everything looks like I’ll be fine. I know I’m very lucky! I know I’ll be making a batch of custard for each of my last 3 treatments, and I’m off to look at your other recipes right now. I purchased some broccoli cheddar soup, and it left a lot to be desired!
Made this last night in a Corningware round casserole dish as it was the only suitable container I have that fit into my Instant Pot. 8 minutes pressure/ 10 minute natural release. In a single word: PERFECT!!!!
Wonderful, Sandy. So glad you enjoyed the custard. Jill
For the custard dishes do you add 2 mins to the recipe? Or is it only 2 mins of pressure?
I’ve been looking for a recipe that gave the pressure cooking / natural release times that would work with my mother’s WWII rice custard recipe. The first two were way off – the first too long, the second way too short, both with no natural release time. Before I started experimenting on my own, I tried one more search and found this recipe. It seemed to be a good balance between the first two failures, and gave a variant to use if I used a Pyrex glass bowl. Success! I just took my rice custard out of the Instant Pot and it is done to perfection. I cooked it for nine minutes on manual, followed by ten minutes natural release.
I used this recipe exactly. I bought the pans that you suggested, the stackable ones. I only used one of the two pans putting all of the mixture into one of them. And I used 4 cups of heavy cream instead of milk. It turned out that it only cooked the outside 3/4 inch. I followed the recipe exactly. Does anyone have any idea what I might have done wrong? I’m fairly new to instant pots and completely new to desserts, especially custard. I had never made a custard before but love them. I have made rice pudding in the IP and it came out perfect.
Hi John. With that significant change, the recipe won’t turn out as written. Jill
I don’t understand what “change” you are talking about. My custard was like hers…heavy cream and only cooked the outside rim. I put it back and cooked it 9 more min.
Joy, the cream, he used heavy cream, which is very different when cooking a custard like this. The cook time for heavy cream is different. Jill
Outstanding. Made this in my 6-qt Instant Pot using a 3-qt stainless steel pot-in-pot. I didn’t have the steamer insert pot mentioned, so I thought I’d try anyway with what I had. Added trivet and 1 1/2 cups of water to IP cooking pot. Covered the PIP with foil, made 3 small vent slits in foil. Pressure cooked 8 minutes instead of 7 because my pot was not as flat as the suggested one (so custard was a little deeper), then did natural release cool down for 10 minutes as per recipe. Slightly jiggly in the center, perfectly done through and through.
Sounds like a great workaround. I am so glad you enjoyed the custard. Thank you so much. Jill
Quick and tasty, very smooth.
I read if you put a couple tablespoons of thickening agent you can use almond milk. Have you ever tried that?
Could this be made using the same 4 oz jelly jars (covered w/ foil) that are used in your recipe for individual red white and blue cheesecake? Or is there something special about the ramekins (thickness, perhaps?) that will change the way that they come out… Thanks.
That would be fine, Michael. Jill