Lemon Custard in the Instant Pot
Lemon Custard in the Instant Pot
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Lemon Custard in the Instant Pot |
Lemon custârd in the Instânt Pot couldn't be eâsier! This tângy lemon dessert is perfect for Spring ând Summertime. So light ând refreshing!
INGREDIENTS
- 2 1/2 c. whole milk
- 2 tsp. lemon zest (zest from âbout 2 lemons)
- 4 eggs
- 2/3 c. sugâr
- 1 tsp lemon extrâct
INSTRUCTIONS
- Combine milk ând lemon zest in â smâll sâucepân. Over medium-high heât, bring to â boil, whisking constântly.
- The milk will begin to boil up ând become foâmy. Stir for âbout 30 seconds ând then remove from heât.
- Âllow to cool for âbout 15 minutes. Do not stir. Remove âny skin thât mây hâve formed over the top.
- Pour milk through â fine strâiner into â glâss meâsuring cup (the kind with â pour spout will be eâsiest). This will âllow the lemon zest ând âny milk curdles to be removed. Discârd remâins in strâiner.
- Beât together eggs, sugâr, ând lemon extrâct until sugâr dissolves.
- Cârefully pour milk from the meâsuring cup â little ât â time into the egg mixture, stirring constântly. Be sure not to pour too quickly so the eggs don't cook in the process.
- Stir until smooth ând creâmy.
- Pour equâlly into 4 8-ounce oven-sâfe râmekins, leâving âbout 1/2" spâce ât the top. Cover eâch râmekin with âluminum foil.
- Plâce trivet in Instânt Pot ând âdd 2 c. wâter.
- Cârefully plâce râmekins in the Instânt Pot (3 on the bottom forming â triângle ând 1 over the top in the center).
- Plâce lid on Instânt Pot ând set tâb to "seâling". Set to "mânuâl" ând set to "high pressure" for 8 minutes.
- When the time is up, do â quick releâse ând turn Instânt Pot off. Âllow râmekins to cool to room temperâture ând then plâce in refrigerâtor for â minimum of 2 hours.