Pressure cooker custard

Yield: 4 Servings

Measure Ingredient
2 Eggs; slightly beaten
3 tablespoons Sugar
1 teaspoon Vanilla
1 dash Salt
2 cups Milk; scalded
Nutmeg

Mix eggs, sugar, vanilla and salt. Stir in milk gradually. Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg. Place cups on rack with ½ cup water in 6 or 8 qt. pressure cooker. (Cook only two at a time in 2½ ~ 4qt. cooker.) Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 ½ minutes after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat as soon as control jiggles or rocks gently). Cool cooker for 5 minutes, then place under faucet. NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar. Or top custard with chocolate, caramel or pineapple ice cream topping, fresh, canned or thawed frozen fruit or maple flavored syrup.

Similar recipes