Egg Custard

I’ve been craving custard so made some for dessert. Hubby doesn’t like custard and the kid only thinks it’s *okay* so I get it mostly to myself. Yay!

Yum, yum, yum!!! So delicious!

This one can be served immediately or chilled (covered) in the fridge for up to 3 days.

Egg Custard Recipe

Ingredients

• 3 eggs lightly beaten
• 2 cups heavy whipping cream
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• extra virgin olive oil (EVOO) spray

Directions

1. Very lightly spray an Instant Pot-safe ceramic baking dish with EVOO and set aside. I use a 7.5″ round x 3″ high one myself.
2. In a large mixing bowl, whisk together 3 lightly beaten eggs, 2 cups cream, 1/3 cup sugar, and 1 tsp vanilla extract until well blended. I like to use my stand mixer, utilizing the whisk attachment.
3. Pour mixture into baking dish dish, then sprinkle with 1/4 tsp nutmeg.
4. Loosely cover dish with aluminum foil.
5. Add 1 cup water to Instant Pot’s (IP) inner pot.
6. Place dish on the IP’s trivet, then carefully lower into the bottom of the inner pot.
7. Close the lid and set to SEAL.
8. Select PRESSURE COOK (or MANUAL) for 7 mins.
9. When the cooking cycle ends, quickly set to VENT for a quick release.
10. Once the pressure pin drops, open the lid (always away from you!).

Nutrition Facts
Servings: 4
Amount per serving
Calories	320
% Daily Value*
Total Fat 25.5g	33%
Saturated Fat 14.9g	74%
Cholesterol 205mg	68%
Sodium 69mg	3%
Total Carbohydrate 18.8g	7%
Dietary Fiber 0g	0%
Total Sugars 17.2g
Protein 5.4g
Vitamin D 43mcg	214%
Calcium 57mg	4%
Iron 1mg	3%
Potassium 91mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowSodium