A Small Recipe of Egg Custard Is One of My Favori

A small recipe of egg custard is one of my favorite things to do in the IP, because the steam cooking is perfect for custard, it’s so fast, and quite healthy on the dessert spectrum. For 4 6-oz ramekins I do 1.5 cups of milk, 3 eggs, a splash of vanilla, and either 1/4 cup of sugar or 1/4 cup of maple syrup. Cover tightly with foil. If I use sugar (I use coconut sugar), they cook in 4 minutes with a full NPR, if I use syrup they need 7 minutes. Position 3 of them on the trivet and the fourth sitting on top of the others. They come out just a bit jiggly in the center and set up perfectly as they cool. A small recipe of egg custard is one of my favorite things to do in the IP, because the steam cooking is perfect for custard, it’s so fast, and quite healthy on the dessert spectrum. For 4 6-oz ramekins I do 1.5 cups of milk, 3 eggs, a splash of vanilla, and either ¼ cup of sugar or ¼ cup of maple syrup. Cover tightly with foil. If I use sugar (I use coconut sugar), they cook in 4 minutes with a full NPR, if I use syrup they need 7 minutes. Position 3 of them on the trivet and the fourth sitting on top of the others. They come out just a bit jiggly in the center and set up perfectly as they cool.

note: Important Edit! A literal “full” npr isn’t necessary, like I thought it was. One commenter only does 5 minutes, and mine is always done at its full release point, which isn’t usually more than 10 minutes. Please don’t wait 30 minutes for it to release, that unnecessarily defeats the “super quick dessert” point!

note: Edited again-sweetness is a personal preference. Nothing changes if you bump the sweetener up to ⅓ cup, if you want it a tad sweeter. Also, lots of suggestions for sugar and milk substitutes are in the comments!

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