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.