Pressure Cooker Lemon Custard

By JimMac

Ingredients

• You can also prepare the lemon custard 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 cooked fruit.
• 1/2 cup sugar
• 1 Tbsp cornstarch
• 2 large eggs
• 2 egg yolks
• 1 1/2 cups milk
• 1 cup heavy cream
• 2 medium lemons
• 2 cups water

Details

Servings 6

Preparation

Step 1

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
1 lemon and add it to the batter along with the juice from both of the
lemons (about 1/4 cup). Evenly divide between 6 - 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.

Lock the lid in place and bring pressure cooker to high pressure, adjust
heat to just maintain pressure for 12 minutes. Remove the pressure
cooker fro m the heat and quick release the pressure then remove lid.

Carefully remove custard cups from pressure cooker and remove aluminum
foil from the custard cups. Let the custard cool to room temperature.
Once cooled, cover each cup with plastic wrap and chill overnight in
refrigerator.


Variations: Change up the type of citrus used to make other flavors of
custards.