Best Pressure Cooked Caramel Custard Recipes

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

INSTANT POT CARAMEL CUSTARD

Steps:

• Set a deep bottomed saucepan over medium high heat. Add sugar and pour 3 tbsp water. Stir to mix a bit, not too much though. The sugar will dissolve on it's own and come to a bubbling boil. Immediately reduce the heat to medium. Allow the sugar syrup to caramelize.
• Stir frequently to prevent burning, and do not leave the syrup unattended because it burns in no time, believe me! You'll notice that the sugar will begin to caramelize and change in color. It'll turn pale and than peanut butter color, bourbon color and finally darken more to resemble a rich and dark amber color.
• The Caramel is ready. DO NOT touch it or lick it. It's super HOT and shall burn you badly.
• Immediately turn off the heat and pour the caramel in the ramekins. Give the ramekins a quick swirl in order to evenly coat the base with caramel. Leave them to rest while you prepare the custard.
• Begin by beating the eggs very well so that the tough thread like transparent egg albumin blends well into a smooth silky consistency with the rest of the yolk. (Go through the step by step method and also the TIPS shared in the post). Beating the eggs will save you a lot of hard work and you don't need to strain the custard later in order to discard any lumps.
• Mix in the sugar in the milk first with the help of a hand whisk.
• Now, pour the beaten eggs into the milk. Mix thoroughly with the help of a hand whisk. Also add the vanilla extract and give everything a final good mix.
• Tap a spoon on top of the caramel to check whether it has set completely. The spoon should come out completely clean and make a tapping sound on the hardened caramel.
• Now, ladle out the custard and pour on the hardened caramel surface inside the ramekins. Do not overfill the ramekins.
• Make temporary foil covers for the ramekins. Wrap them tightly.
• Now, prep the Instant Pot by pouring about 1 cup water and placing the metal trivet inside the inner pot of the Instant Pot.
• Carefully stack the ramekins one on top of the other. I used 5 ramekins in total, 3 small and 2 with a capacity of 1 cup liquid each.
• Close the lid of the Instant Pot and seal the valve.
• Pressure cook on HIGH for 10 minutes. After 10 mins when the Instant Pot begins to make a beeping sound, wait for natural pressure release for 10 mins and than release the rest of the pressure manually.
• Open the lid of the pot carefully. And you can either allow the caramel custard to cool down completely inside the Instant Pot itself or you can bring them out of the pot and place them on the counter top to cool down completely.
• When the ramekins are completely cold pop them in the fridge and allow them to rest and set for at-least 2-4 hours.
• You can serve the portion sized Caramel Custard in the ramekins or you may unmold them.
• To unmold run a kitchen knife around the edge of the custard (in between the custard and the ramekin). Place a clean plate on top of the ramekin, quickly flip to invert. The custard should pop out easily and smoothly. Give not give a gentle tap with the help of your fingers.
• You'll end up with a gorgeous, delicate custard all topped with delicious caramel sauce. Don't forget to slurp that caramel sauce with every morsel of custard that you eat. It's seriously a heavenly experience :D

EASY CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.