Pressure Cooker Coconut Custard
This dessert is delicious as is, but it’s also great when combined with other flavors, too. You can serve it topped with some hot fudge or with fresh fruit.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 cup whole milk
- 1 can (14 oz.) coconut milk
- 1 can (10 oz.) sweetened condensed milk
- 1⁄2 tsp. vanilla
- 3 large eggs
- 3 large egg yolks
- 2 cups water
- 1⁄4 cup shredded coconut
- Add the milk, coconut milk, and sweetened condensed milk to a saucepan. Heat it over medium heat until it’s steaming and begins to reach a low boil. Stir in the vanilla. In a separate bowl whisk the eggs together with the egg yolks. Whisk a couple of tablespoons of the milk mixture into the eggs and then stir the eggs into the milk mixture. Reduce heat to low; cook and stir for 4 minutes or until the mixture begins to thicken.
- Treat 4 ramekins (12 oz. each) with nonstick spray. Pour the heated custard into the treated ramekins. Cover each with a piece of heavy-duty aluminum foil; crimp the edges to form a seal around the tops.
- Pour the water and place the rack into the pressure cooker. Crisscross long, doubled strips of foil over the rack to create handles to use later to remove the pan. Place the ramekins on the rack over the foil strips. Lock the lid into place and bring to high pressure; maintain pressure for 30 minutes.
- Remove from heat and allow pressure to release naturally for 30 minutes. Quick-release any remaining pressure. Remove the lid.
- Lift the pan from the pressure cooker and place it on a cooling rack. Once the custard has cooled, remove the foil. Use a paper towel to dab any moisture that may have formed on the surface of the custard. Cover the ramekins with plastic wrap and refrigerate until ready to serve. Garnish with shredded coconut.