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




2 responses »

  1. Tried it this morning on a cold rainy day and loved it (my family less so. DH wanted something to chew, DD hates eggs, DS wouldn’t try it because the name was gross.) The benefit is that I won’t have to double the recipe again 🙂

    I used chicken bone broth because it was what I had and it was so yummy and silky. It was reminiscent of chicken noodle soup when sick where you can almost imagine that every bite is healing your body and soothing your spirit.

    • I’m glad you enjoyed the custard! I’ll try it with chicken next. I added mushroom and cheese to the recipe this morning and it was delicious.


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