Craving a dessert that’s both luxuriously creamy and incredibly simple to make? Look no further! This Instant Pot Vanilla Custard is your answer to a quick, decadent treat. Using the magic of the pressure cooker, we’re skipping the fussy double-boiler method to create a perfectly smooth, rich custard in just minutes. It’s a versatile, low-carb delight that’s perfect on its own, as a filling for tarts, or as a luscious topping for your favorite berries.

Ingredients

• 12 large egg yolks
• ½ cup / 100g Swerve or other erythritol sweetener
• 2 tbsp / 16g coconut flour
• 1 tbsp / 15ml neutral oil (like avocado oil)
• 5 cups / 1.2L whole milk
• 2 tsp / 10ml pure vanilla extract
• ¼ tsp / 1g agar powder (optional, for a firmer set)

Instructions

1. Directions
2. Select the ‘Sauté’ function on your Instant Pot. Pour in the milk and heat until it is warm and steaming, but not boiling.
3. While the milk heats, vigorously whisk together the egg yolks, Swerve, coconut flour, oil, and vanilla extract in a separate medium bowl until the mixture is smooth and pale.
4. To temper the eggs, slowly ladle about one cup of the hot milk into the egg yolk mixture while whisking constantly. Once combined, pour the tempered egg mixture back into the Instant Pot with the remaining milk.
5. Continue to cook on ‘Sauté’ mode, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon, approximately 2-3 minutes. If using, whisk in the agar powder during this time.
6. Press ‘Cancel’ to turn off the heat. Immediately remove the inner pot and pour the custard into glass jars or a heatproof bowl. Store with tight-fitting lids in the refrigerator until ready to use.

Nutritional Information

• Nutrition
• Per Serving: Calories 198 | Total Fat: 13.7g | Net Carbs: 8.5g | Protein: 9.3g | Fiber: 1.1g

Pro Tips

• For an ultra-silky texture, pour the finished custard through a fine-mesh sieve to catch any small bits of cooked egg.
• Press a piece of plastic wrap directly onto the surface of the custard as it cools to prevent a skin from forming.
• Infuse the milk with a cinnamon stick, a split vanilla bean, or citrus zest while it heats for a different flavor profile. Remove before tempering the eggs.
• Do not walk away from the pot while the custard is cooking. Constant stirring is essential to prevent it from scorching on the bottom.

FAQ

Q: Can I use a different sweetener instead of Swerve
A: Yes, you can substitute Swerve with other erythritol-based sweeteners or allulose. Be sure to check the sweetness conversion, as some sweeteners are more potent than others. You can adjust the amount to your personal taste.

Q: Why did my custard turn out lumpy
A: Lumps typically happen if the hot milk is added to the eggs too quickly (scrambling them) or if the custard isn’t stirred constantly on the ‘Sauté’ setting. For a perfectly smooth result, always temper the eggs slowly and whisk continuously. You can also strain the final custard through a fine-mesh sieve as suggested in the pro tips.

Q: Is the agar powder necessary for this recipe
A: No, the agar powder is optional. It is included for those who prefer a firmer, more set custard, similar to a panna cotta. If you prefer a softer, creamier, spoonable custard, you can omit it entirely.

Q: How long does this Instant Pot custard last in the fridge
A: When stored properly in an airtight container in the refrigerator, this vanilla custard will stay fresh for up to 5 days. Pressing plastic wrap directly onto the surface helps prevent a skin from forming.