Instant Pot HK Egg Custard 超滑鮮奶燉蛋
A light Hong Kong-style steamed egg custard with milk and sugar, pressure-cooked in individual ramekins.
Ingredients
Method
Completed steps 0
Combine 4 tbsp (52g) - 5 tbsp (65g) sugar, the salt and 1 cup (250ml) milk in the cooker. Use Slow Cook, or low heat on a stovetop cooker, stirring until the sugar dissolves. Remove from the heat, cool slightly, add the remaining ½ cup (125 ml) milk and mix. The liquid should now feel cool.
Whisk the 3 large eggs in a large glass measuring jug until evenly blended.
Keep whisking while slowly adding the sweetened milk to the eggs, then mix thoroughly.
Pass the custard through a fine strainer twice. Divide it among 4 - 5 ramekins measuring 3 inches x 1.5 inches, skim away bubbles and seal each dish tightly with foil.
Rinse the inner pot, add 1 cup (250ml) cold water and insert the trivet. Arrange the 4 - 5 ramekins on it, stacking in two tiers if necessary. Cook at low pressure for 0 minute, or 1 minute away from sea level or with thick foil, then allow a 10-minute natural release. The pin may fall at about 7 - 8 minutes; still wait for the full 10 minutes before opening. Remove the ramekins promptly.
Serve the custards hot or warm.
Notes
Straining twice and removing surface bubbles produces the smoothest custard.
Calories: 119 kcal · Carbs: 13 g · Protein: 5 g · Fat: 4 g · Sodium: 69 mg · Sugar: 13 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.