Servings: 3 ramekins

Egg white 2 Egg white 2
Milk 220 ml Milk 220 ml
Sugar 2 tablespoons Sugar 2 tablespoons
Fresh ginger juice 2 tablespoons Fresh ginger juice 2 tablespoons

Add all ingredients to a mixing bowl, whisk lightly until well blended.
Pour the mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth.
Pour it into 3 (3 inches x 1.5 inches) ramekins.
Wrap the ramekins really tight with aluminum foil.
Pour 1 cup (250ml) of cold water in IP. Place a trivet in the IP, then carefully place the ramekins on the trivet.
Low pressure for 0 or 1 minute then NP 12 minutes. The pin may drop before 12 minutes. Don’t open the lid until the full 12 minutes is over.
Take ramekins out and set aside to avoid overcooking.

Angela Lam: I converted the recipe to IP friendly from Christine's recipes.  Angela Lam: I converted the recipe to IP friendly from Christine's recipes.