Pressure cooker custard

Yield: 4 Servings

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

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