This is a savory, comforting, creamy egg custard with cheese and garlic. I like to use some of the techniques from Japanese Chawan Mushi to make the custard incredibly smooth, like passing the liquid through a sieve to aerate and smooth the mixture before cooking.

You can make this custard in a stove using a bain-marie (water bath) method, but I find the Instant Pot method to be much more predictable and easy.

  • 4 servings
  • 5 mins
  • 5 mins
  • 10 mins


  • 3 eggs
  • 2 egg yolks
  • 2 cups milk
  • 1 garlic cloves
  • 2 thyme sprigs
  • 1/2 cup gruyere cheese, grated
  • pinch cayenne pepper
  • 1/2 teaspoon salt



  • Heat the milk, garlic, and thyme in a saucepan until it begins to steam and then remove from the heat. Remove the garlic and thyme and set aside to cool.
  • Mix the eggs, egg yolks, salt, and cayenne in a bowl. Add the grated cheese.
  • When the milk has cooled to the point that it is not emitting visible smoke, pour the milk into the egg mixture and blend well.
  • Pour the mixture through a fine mesh sieve into four ramekins.
  • Cover the ramekins tightly with foil.
  • Place each ramekin on the trivet inside the Instant Pot. You may have to stack the ramekins.
  • Pressure cook on low heat for 7 minutes. Let the pressure cooker come to a natural release, about 7-8 minutes.
  • Remove the lid and carefully remove the ramekins using gloves or tongs. Remove the cover from the custard and let rest for 5 minutes before serving immediately.