Monthly Archives: December 2016

savory egg custard in an Instant Pot

To heal my insulin resistance and use up my excess body fat, I started following a high-fat, moderate protein, low carb diet. (Diabetes stalks everyone in my family, so Pure Paleo hasn’t been enough to keep me lean. Actually, it didn’t help me lose weight at all. I’ve abandoned the CICO model in favor of LCHF and IF- Great success this last month). I want to enjoy cooking and eating. So I am looking for recipes worthy of a Feast.  Here’s one I think you’ll enjoy.

High Fat and Savory Custard, adapted from a recipe by Julia Childs, which of course means delicious.

Special Equipment: Pressure Cooker

  • 1 whole egg
  • 2 egg yolks
  • 3/4 c hot, delicious homemade broth (I used beef marrow broth)
  • salt and pepper to taste

Set up the steam basket or trivet in the Instant Pot and add the water. Butter the ramekins. I used two for this recipe.

Add salt & pepper as desired to the broth. (Mine is already well-seasoned, so I don’t do this. But you could!).

Whisk the egg and yolks;  stream a thin ribbon of the egg mixture into the broth while whisking.

If you want pretty custard, keep the foamy top from going into the broth. As you can see from the bubble marks on my photo, I don’t care so much about pretty when cooking.

Pour the mixture into the ramekins and cover the ramekins tightly with aluminum foil. (This keeps the condensation off the top of your custard and hopefully prevents a rubber, rather than silky texture). Edited to add: if you don’t cover the dish, the steam will settle in the dish and you’ll end up with your custard in a water bath. 😦

Set the ramekins onto the steam basket/trivet; Lid the pot. Be sure the vent knob is on Sealed.

Manual – Low Pressure – 6 minutes, followed by Full Natural Release (about 6 minutes).

Carefully remove the ramekins and the foil. No steam burns are permitted!  Enjoy. I liked eating these warm. SMOOOOTH!  They take the flavor of the broth, so be sure to use the best quality. Watch out for nasty ingredients in store-bought. I imagine they’d be good cold too. But these didn’t last that long.


savory egg custard




chicken curry in a hurry

I recently bought an Instant Pot and I love being able to turn my back on a pressure cooker. I made a delicious chicken curry the other night and was asked for the recipe. Serves 4 unless you’re feeding teens. Then it serves 3.

  • 6 chicken drumsticks
  • 1 T olive oil
  • 1 red onion, medium, peeled and quartered
  • 1 large carrot, peeled and sliced into coins
  • 2 T curry paste (sorry, peeps, I went store-bought on this one).
  • 2 or 3 small tomatoes, quartered
  • 1 zucchini, sliced into big chunks
  • Salt to taste
  • 100 ml coconut milk, full fat, no additives
  • half of a tiny jalapeno pepper, seeds removed, sliced into bits. (Don’t wipe your eyes!)
  • half an English cucumber, peeled lightly and chopped into bite-sized bits

Serve over: cauliflower rice  (raw worked fine for me)

Heat the Instant Pot on Saute, add the oil and brown the chicken thighs with the onions. Add the carrots. Add about 1/2 c water, the curry paste and coconut milk. Stir wildly. Add the tomatoes and zucchini. Stir gently.  Lid the pot. Close the vent. Push the stew button. Come back in 30 minutes.  Enjoy over cauli-rice, topped with the chopped cuke.

After dinner, we had about half the recipe remaining. I left it in the pot, replaced the lid and pushed the slow cooker button. The next morning, I transferred the curry to a glass storage container (because I’m paranoid about plastic). Slow cooking overnight had transformed it into an even more delicious meal.