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Egg custard

The low energy way to cook

Egg custard

Postby Julie » Fri Aug 27, 2010 11:06 pm

One and a half pints of milk
six eggs
vanilla sugar, two to three ounces, according to taste
Freshly grated nutmeg

Heat the milk in a saucepan and add the sugar, stirring to dissolve but do not boil.
Beat the eggs together and pour in the warmed milk, still whisking lightly.
Strain into a two pint pudding basin and grate the nutmeg on top.
Add half a pint of water and a trivet to the pressure cooker, then place the basin on top.
Bring to pressure and cook on low pressure for ten to fifteen minutes. Let the pressure go down and it will be ready to serve hot or cold.
egg custard.jpg
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Re: Egg custard

Postby Pumpkin » Fri Nov 26, 2010 5:41 pm

We love egg custard and making it the pressure cooker saves so much time.

One tip though - hold the lid horizontal as you remove it to avoid water dripping from the lid onto the custard.

Hervor, how do I know if my pressure cooker has more than one pressure setting (or is it a heat thing)?
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Re: Egg custard

Postby Julie » Fri Nov 26, 2010 6:22 pm

Two out of the three cookers I have owned had a rising section in the weight which had rings in it. One ring = 5lb, two rings =10 lb, three rings = 15lb. If you don't have this facility you will have to guess. I would turn down the heat as soon as the steam valve closes and try and keep it at that pressure. If the cooker hisses steam, then you have definitely reached 15 lb plus some. It won't hurt the custard but it might separate a little and you'll have more sugary whey.
I nearly mentioned the water problem. ;) If you do get any on it, just mop the top with a clean tea towel or paper towel. It will soak it all away again.
Vote with your feet. If enough of us swim against the current we just might form a dam.
I will be a hummingbird https://www.youtube.com/watch?v=IGMW6YWjMxw
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