This Instant Pot Egg Custard is comforting, sweet, and full of protein. It’s the perfect dessert that you can also eat for breakfast – great for when you want to diversify and make something other than hard boiled eggs or poached eggs.
For this Instant Pot Egg Custard recipe, we are using the metal trivet that came with your Instant Pot, so make sure to have that on hand!
- Why This Recipe Works
- Instant Pot Egg Custard Recipe Video
- Recipe Ingredients
- How to Make Instant Pot Egg Custard
- Recipe Notes
- How to Serve Instant Pot Egg Custard
- More Instant Pot Egg Recipes
- Instant Pot Pudding Recipes
- FAQ About Egg Custard
- Custard is a pretty inclusive culinary term. Basically, anything that primarily contains milk and eggs may be considered a custard. Custards can be sweet like crème brûlée or savory like quiche (both are types of custard). They can be thin like a dessert sauce, or thick enough to be served on their own.
- Yes! This recipe can be used to make a savory egg custard. If you are making a savory custard, you will want to reduce or omit the sugar and the vanilla extract and nutmeg. The vanilla can be replaced with a savory spice if desired, like garlic powder or oregano.
Why This Recipe Works
Baked Egg Custard is absolutely delicious any way you make it but takes almost 30 minutes if you use a traditional stovetop method.
With the Instant Pot, you can mix up a batch, pop it in your Instant Pot and serve it to your guests in less than 15 minutes.
What I love about this Instant Pot Egg Custard recipe is that it’s foolproof. Oftentimes with custards, it’s hard to know exactly when it’s done. You have to rely on visual and textural clues that come with a lot of cooking experience, since every stovetop and oven is a little different, the timing isn’t always the same. But the Instant Pot takes the guesswork out of that since it’s so consistent! It will come out perfect every time.
The other thing I love about egg custard is that it’s a perfect canvas for toppings! Top with fresh fruit for a lighter take that’s just as good for a healthy breakfast as it is dessert. Or if we’re in full dessert mode, try drizzling with some chocolate and caramel sauce. YUM!
Instant Pot Egg Custard Recipe Video
Eggs – this recipe contains 2 whole eggs + 3 egg yolks. Adding the extra yolks adds creaminess and richness to the custard. And no… you cannot make egg custard without eggs.
Milk – I recommend whole milk for the creamiest texture.
Vanilla – you can also use vanilla bean, which adds visual appeal with little black specks. If you want to try out different flavors, you can try swapping different extracts like coconut or almond. But vanilla is a classic.
Sugar – use granulated sugar in this recipe. And I wouldn’t lower the amount, unless you are planning on making a savory custard.
Nutmeg – the nutmeg is optional, you can use cinnamon instead if you prefer, or just leave it out.
How to Make Instant Pot Egg Custard
Let's get started.
First, crack two whole eggs, and 3 eggs just for the yolks.
Now take a separate bowl and mix in every ingredient except for water.
We'll use a whisk now to mix it all together.
Now is the time to BAKE.
Fill the cups with your whisked mixture.
Set the trivet in the Instant Pot, add some water.
Then, cover the cups with aluminum foil and place them gently on top of the trivet.
Set the Instant Pot to High Pressure for 8 minutes.
Wait for a Natural Release afterward and open the lid.
Take out the cups and enjoy 🙂
- Make sure to whisk the eggs very well. You aren’t trying to incorporate air necessarily, but you want the eggs to be completely whisked so there aren’t any streaks of egg that remain.
- For an extra silky-smooth custard texture, you might try straining the egg mixture when pouring it into the ramekins.
How to Serve Instant Pot Egg Custard
My favorite way to serve egg custard is topped with a fresh fruit compote like this delightful Instant Pot Strawberry Jam. If you’re serving up a full brunch spread, here are some more delicious ideas to serve alongside the Instant Pot Egg Custard:
More Instant Pot Egg Recipes
The Instant Pot is the perfect vessel for perfectly cooked tender egg dishes! If you like eggs, try these recipes next:
Instant Pot Pudding Recipes
Custards are very similar to puddings. In fact, the only true difference between custard and pudding is that pudding contains a bit of starch to help thicken it. For that reason, pudding tends to be a little thicker and creamier, but custards are typically firmer.
Either way, if you’re a fan of custards, try these recipes for Instant Pot Tapioca Pudding and Instant Pot Rice Pudding too! If you’re looking for a vegan option, try this Instant Pot Tofu Pudding recipe.
FAQ About Egg Custard
What is a Custard?
Custard is a pretty inclusive culinary term. Basically, anything that primarily contains milk and eggs may be considered a custard. Custards can be sweet like crème brûlée or savory like quiche (both are types of custard). They can be thin like a dessert sauce, or thick enough to be served on their own.
Can I Make a Savory Egg Custard?
Yes! This recipe can be used to make a savory egg custard. If you are making a savory custard, you will want to reduce or omit the sugar and the vanilla extract and nutmeg. The vanilla can be replaced with a savory spice if desired, like garlic powder or oregano.
- 2 whole eggs
- 3 egg yolks
- 1 ½ cups milk
- 1 tsp vanilla
- ¼ tsp salt
- ⅓ cup sugar
- ¼ tsp nutmeg grated
- 1 cup water for the Instant Pot
- In a bowl, mix eggs, sugar, egg yolks, milk, vanilla, salt, sugar and nutmeg.
- Pour mixture into ramekins and cover with foil.
- Pour water into the Instant Pot.
- Place a trivet on the bottom of the Instant Pot.
- Put the ramekins on the trivet and close the lid.
- Cook on high pressure for 8 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Open the lid and serve 🙂