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Vanilla Custard

Jenny.Carolina's picture
  Milk 2 Cup (32 tbs)
  Egg 2
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Nutmeg/Cinnamon To Taste
  Boiling water 1⁄2 Cup (8 tbs)

Scald milk.
Beat eggs slightly, add sugar, salt, and blend.
Add scalded milk to egg mixture, stirring to mix thoroughly.
Add vanilla.
Pour into 6 oiled pyrex custard cups.
Sprinkle tops with nutmeg or cinnamon.
Cover tops with parchment paper or two thicknesses of waxed paper and fasten with string.
Pour the water into the cooker, place custard cups on rack in bottom of cooker.
Pressure cook at 15 lbs.pressure 4 minutes.
Cool cooker at room temperature about 5 minutes, then under cool water.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 627 Calories from Fat 225

% Daily Value*

Total Fat 25 g38.5%

Saturated Fat 11.8 g58.9%

Trans Fat 0 g

Cholesterol 468.2 mg156.1%

Sodium 811.9 mg33.8%

Total Carbohydrates 76 g25.2%

Dietary Fiber 0.21 g0.83%

Sugars 75.4 g

Protein 27 g54.4%

Vitamin A 19% Vitamin C 0.05%

Calcium 57.1% Iron 11.2%

*Based on a 2000 Calorie diet

Vanilla Custard Recipe