Craving a dessert that’s both elegant and incredibly simple? Look no further! This Instant Pot Peppermint Custard is a game-changer. It’s velvety smooth, refreshingly minty, and completely keto-friendly. Using the magic of the pressure cooker, you get a perfectly set, luscious custard every single time, without the hassle of a traditional water bath. It’s the perfect light treat to end a meal or to celebrate the holidays in style.

Ingredients

• 1 cup (240ml) unsweetened almond milk
• 1 cup (240ml) unsweetened full-fat coconut milk, from a can
• 5 large eggs
• 1 tbsp (15g) powdered stevia, or to taste
• 1 tsp (5ml) peppermint extract
• Optional garnish: fresh mint leaves

Instructions

1. Directions
2. In a large mixing bowl, whisk together the almond milk, coconut milk, eggs, powdered stevia, and peppermint extract until smooth and well-combined. Avoid over-beating to minimize foam.
3. Pour 2 cups of water into the inner pot of your Instant Pot and place the trivet inside.
4. Divide the custard mixture evenly among 8 small, oven-safe ramekins. Cover the top of each ramekin tightly with a piece of aluminum foil.
5. Carefully arrange the covered ramekins on the trivet inside the Instant Pot. You may need to stack them if necessary.
6. Secure the Instant Pot lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 30 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally. When the float valve drops, carefully open the lid.
8. Remove the ramekins from the pot and let them cool to room temperature on a wire rack. Remove the foil.
9. Refrigerate the custards for at least 30 minutes, or until fully chilled, before serving. Garnish with fresh mint leaves if desired.

Nutritional Information

• Nutrition Per Serving
• Calories: 119
• Total Fat: 10.6g
• Net Carbs: 0.3g
• Protein: 4.8g
• Fiber: 0.8g

Pro Tips

• For the richest, creamiest texture, be sure to use full-fat canned coconut milk, not the kind from a carton.
• Tightly covering each ramekin with foil is crucial. It prevents condensation from dripping onto the custard, which can ruin the smooth surface.
• Don’t skip the natural pressure release! A quick release can cause the custards to crack or become rubbery.
• For a different flavor profile, try substituting the peppermint extract with vanilla or almond extract.

FAQ

Q: Is this peppermint custard keto-friendly
A: Yes, this Instant Pot Peppermint Custard is completely keto-friendly. Each serving contains only 0.3g of net carbs, making it a perfect low-carb dessert.

Q: Can I use a different type of milk
A: For the best results, it is highly recommended to use full-fat canned coconut milk and unsweetened almond milk as specified. The full-fat coconut milk is essential for achieving the richest, creamiest texture.

Q: Why do I need to cover the ramekins with foil
A: Covering each ramekin tightly with foil is a crucial step. It prevents condensation from the Instant Pot lid from dripping onto the surface of the custard, which ensures a perfectly smooth, velvety finish.

Q: What happens if I use a quick pressure release instead of a natural release
A: You should always use a natural pressure release for this recipe. A quick release can cause a sudden change in temperature and pressure, which can make the custards crack or become rubbery.