Pressure Cooker Lemon Custard
You can also prepare the lemon custard by fixing it in a 5-cup heatproof casserole dish that will fit on the rack inside the pressure cooker. Increase the pressure time to 20 minutes. Serve these custards dusted with powdered sugar or topped with fresh or cooked fruit.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1⁄2 cup sugar
- 1 Tbsp. cornstarch
- 2 large eggs
- 2 large egg yolks
- 1 1⁄2 cups whole milk
- 1 cup heavy cream
- 2 medium lemons
- 2 cups water
- Add the sugar and cornstarch to a bowl. Stir to combine well. Whisk in the eggs and egg yolks. Stir in the milk and cream. Grate the zest from one of the lemons and add it to the batter along with the juice from both lemons (about 1⁄4 cup). Evenly divide between six 1⁄2-cup custard cups. Tightly cover the top of each custard cup with aluminum foil to prevent any water from getting into the cups.
- Set the rack in the bottom of the pressure cooker and pour in the water. Place the custard cups on the rack, stacking them if you need to.
- Lock the lid into place and bring to high pressure; maintain pressure for 12 minutes. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid.
- Carefully lift the custard cups from the pressure cooker and place them on a wire rack. Remove the foil.
- Let custard cool to room temperature. Once cooled, cover each cup with plastic wrap and chill in refrigerator.