Pressure Cooker Egg Custard

Step 1

In a medium bowl, beat eggs.  Add milk, sugar, salt and vanilla and blend until combined. Do not over mix.

Step 2

Pour into Pressure Cooker safe bowl and cover with foil or lid.  Lid/foil needs venting holes.

Step 3

Add 1.5 cups of water to Pressure Cooker cooking pot and place trivet in bottom.  Place bowl on top of trivet.

Step 4

Lock lid and close Pressure Valve and cook at High Pressure for 7 minutes.  When Beep sounds, allow a 10 minute natural pressure release.

Step 5

Pour off the little bet of whey that gathers on top and then top with a dusting of nutmeg, berries or other fruit, if desired.