Summer Caramel Custard recipe

(Ready in about 10 minutes | Servings 4)   
2 cups milk
3 eggs yolks
1/3 cup caster sugar
1/2 teaspoon vanilla paste
1/4 teaspoon freshly grated nutmeg
A dash of cinnamon powder
1 cup water   


Begin by scalding the milk and allow it to slightly cool.
In a mixing bowl, combine together the egg yolks,
caster sugar, vanilla paste, nutmeg, and cinnamon;
add reserved milk; whisk well to combine.

Pour the mixture into 4 custard cups; cover cups with a foil.
Pour the water into the cooker.
Then, lay a rack and steamer
basket in the cooker. Lay prepared custard cups in the
steamer basket.

Cover with the lid and cook for 3 minutes on HIGH.

Let the pressure drop using the quick-release method.
Transfer to a refrigerator to chill before serving.

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