Classic egg custard is a dessert I have loved for as long as I can remember.  My mom used to make it for dessert on occasion, and I was always so excited when I saw those little custard cups come out of the oven! I’ve made classic egg custard several times over the years, but somehow it always feel like so much waiting, and I am not exactly known for my patience. Enter this recipe, with only 5 minutes of prep time and 8 minutes of cook time, egg custard is easier than ever before!

This Instant Pot egg custard is absolutely delicious. It has the perfect custard texture with just a hint of vanilla and nutmeg. It’s not too sweet, which I love, but you can adjust the sugar based on your tastes. I like to make it less sweet and eat the leftovers as a snack. (And sometimes breakfast!😁)

I used these Bellemain 4 oz. Porcelain Ramekins that I got from amazon, and all 6 stacked nicely into my 6 quart Instant pot.  (Pro Tip: use canning tongs to remove the hot ramekins from the Instant Pot.)  This is a fantastic egg custard recipe, and the fact that it only takes 8 minutes to cook is amazing! Try it tonight, you won’t regret it!

Need a way to use up those egg whites? How about Instant Pot Angel Food Cake? 

Love Instant Pot Desserts? Try Nutella Bread Pudding or Instant Pot lemon curd?

Instant pot egg custard
Print Recipe

Classic Egg Custard - In the Instant Pot!

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 6

Ingredients

  • 3 Egg yolks
  • 2 Whole eggs
  • 1 1/2 Cups milk 2% or whole work best
  • 1/3 Cups sugar
  • 1 Tsp vanilla
  • 1/4 Tsp salt
  • 1/4 Tsp Ground nutmeg or cinnamon Optional

Instructions

  • Wisk together egg yolks, eggs, sugar, and spices until well incorporated. Add in milk and wisk until smooth. Pour mixture into ramekins, leaving about 1/2 inch of space at the top.
  • Place the trivet in the bottom of your Instant Pot, and pour 1 cut of water into the bottom. Cover each ramekin in foil, and place them onto the trivet in two layers. Using the manual button, set the pot for 8 minutes, making sure the vent knob is set to sealing.
  • When the timer goes off, manually release the pressure and remove ramekins from pot. (use tongs, they will be very hot!) You will know they are done when a knife inserted in the center comes out clean. Uncover and allow to cool for at least 15 minutes before serving. Can be served hot, at room temp, or chilled.