Pressure cooker custard
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; slightly beaten | |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
| 2 | cups | Milk; scalded |
| Nutmeg | ||
Directions
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.