IP Egg Custard

Ingredients

3 eggs lightly beaten



⅓ cup sugar



2 cups milk

1 tsp. vanilla flavoring



¼ teaspoon ground nutmeg or cinnamon

Steps

1. In a mixing bowl combine milk and sugar.
2. Heat milk one minute in the microwave to melt the sugar. 
3. Add vanilla, spice, and eggs mix with an immersion blender.
4. Add 1 to 1 ½ cups of water to IP. 
5. Use an ovenproof bowl that will sit on a trivet in the Instant Pot. Pour in the egg mixture.
6. Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 5 minutes. When time is up, perform a quick release.

Use a long wooden spoon to move the valve to release. 

Alternately for individual servings

• Use double stacked pans. Put 5 silicone muffin cups in each pan and carefully pour in the mixture.
• Sprinkle with the nutmeg. Add 1 to 1 ½ cups of water to IP.
• Stack pans, cover with lid using handles lower in the instant pot.
• Close the lid on the Instant Pot and turn the valve to pressure. Cook on the manual high setting for 10 minutes. When time is up, perform a quick release or pressure.

Notes

Approximately 70 cal. per muffin cup