Vanilla Custard
Equipment
Ingredients
- 1 large egg + 2 egg yolks
- 2 t vanilla extract
- ¼ t pure monk fruit powder
- 1¾ cups canned coconut cream**
- Optional: Garnish with fresh ground nutmeg
- **Note: We recommend Trader Joes or Whole Foods canned coconut cream.
Instructions
- In a medium bowl, whisk the eggs, vanilla, monk fruit powder, and coconut cream until combined.
- Divide the mixture evenly among 4 (6-ounce) ramekins, filling them until ¾ full. Cover with foil. Pour 1½ cups water into the Instant Pot bowl and set a steamer rack or trivet in the bottom. Place three ramekins on the rack, and one on top of the three, in the center.
- Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.
- Select “Manual” and cook on high pressure for 9 minutes. Once the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure.
- The ramekins will be hot and slippery, so wear oven mitts or use a towel to remove them from the Instant Pot.
- Cool to room temperature (about 1 hour), then place in the fridge to chill for at least 2 hours.
- Just before serving, garnish with a dash of fresh ground nutmeg if desired.
Nutrition
Calories: 216kcalCarbohydrates: 2gProtein: 4gFat: 20g
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