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chef.matt.frost's picture
I love this plain Custard for its simplicity. It tastes so versatile that just club it with a scoop of ice cream or throw in a few of your fruit chunks; whatever you do, I bet it can't just spoil the taste of this Custard. Give it a try and let me know what extra did u put in.
  Hot milk 1 1⁄4 Cup (20 tbs) (Not Boiled)
  Eggs 2 , slightly beaten
  Sugar 2 Tablespoon
  Vanilla 1 Teaspoon
  Salt 1 Dash

Add hot milk, sugar, vanilla and salt to eggs.
Pour custard into aluminum custard cups to 1/2 inch from top.
Cover with 2 thicknesses waxedpaperheld in position with a rubber band or string.
Place on rack in cooker with.
1/2 cup of water Cover, set control at 5 and cook 1 minute. Turn off heat.
Allow pressure to go down normally.
For Rice Pudding, add 2 cups cooked rice to custard

Recipe Summary

Difficulty Level: 

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 443 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 451.2 mg150.4%

Sodium 374.7 mg15.6%

Total Carbohydrates 46 g15.4%

Dietary Fiber 0 g

Sugars 46.2 g

Protein 22 g43.4%

Vitamin A 15.5% Vitamin C

Calcium 37.3% Iron 10.7%

*Based on a 2000 Calorie diet

Custard Recipe