Serves: 4
Total Calories: 148
Scald milk and allow to slightly cool. Beat sugar into slightly beaten eggs. Gradually add milk, stirring continually. Add vanilla extract. Pour into individually greased custard cups and cover tightly with aluminum foil. Add water to cooker, then add trivet and steamer basket. Place custard cups in steamer basket. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook 3 minutes. Quick-release pressure by setting cooker in a sink of 4-inches cold water. Let set for 1-2 minutes. Remove lid and custard cups. Cool to room temperature, then chill.
This Quick Custard recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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