Almond Custard
Equipment
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 4 eggs
- 1½ teaspoon almond extract
- 1/3 cup sugar
Instructions
- Coat the inside of 4 6-ounce ramekins with cooking spray. Combine all ingredients in a medium bowl and whisk until the mixture is well blended.
- Divide the mixture equally between the ramekins and cover each ramekin tightly with foil. Place 1/2 cup of water into the cooker.
- Place a trivet and steamer basket or cooking rack into the cooker. Place the ramekins in the steamer basket or on the cooking rack.
- Close and lock the lid of the cooker and turn the pressure regulator knob to PRESSURE. Pressure cook on HIGH for 23 minutes.
- When the cooking time is completed, use the natural release method. Once the pressure is released, remove the foil and place the ramekins on a cooling rack.
- Once they cool down, refrigerate for at least 2 hours before serving.
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