Food I Made

Will Chiong
Mild-mannered engineer by day, ambitious home cook by night

HomeAboutSearchMy Kit

Savory Egg Custard

Savory Egg Custard
FrenchEntree
December 10, 2018

A smooth egg custard with gruyere cheese and garlic. Using Japanese chawan mushi techniques, the mixture is strained through cheese cloth for a silky texture. The Instant Pot provides consistent, predictable results compared to traditional bain-marie cooking.

  • 2 servings
  • 5 mins
  • 5 mins
  • 10 mins

    • Ingredients

    • 2 eggs
    • 1 egg yolks
    • 8 ounces milk
    • 1 garlic cloves
    • thyme, fresh sprig or handful of loose dry leaves
    • bay leaf
    • 1 ounce gruyere cheese, grated
    • pinch cayenne pepper
    This recipe can be suitable for diets:
    VegetarianLow CarbLow GlutenLow Salt

    Nutrition Facts

    Per serving
    Calories285
    % Daily Value*
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Tools I Used

    Instant Pot DUO60
    Pressure Cooker
    Buy on Amazon
    Le Creuset Enameled Cast Iron Deluxe Round Trivet
    Trivet
    Buy on Amazon
    Le Creuset Stoneware Round Straight Wall Ramekin
    Ramekin
    Buy on Amazon

    Instructions

    1. Step 1
      Heat the milk, garlic, bay leaf, and thyme in a saucepan until it begins to steam and then remove from the heat and thyme and set aside to cool.
    2. Step 2
      Whisk the eggs, egg yolks, and cayenne in a bowl. Add the grated cheese.
    3. Step 3
      When the milk has cooled to the point that it is not emitting visible smoke, remove the garlic, thyme, and bay leaf and pour the milk into the egg mixture and blend well.
    4. Step 4
      Pour the mixture through a fine mesh sieve or cheese cloth into two ramekins.
    5. Cover the ramekins tightly with foil.
    6. Place the trivet inside the Instant Pot or pressure cooker and add 1 cup of water.
    7. Step 7
      Place each ramekin on the trivet inside the Instant Pot. If you've increased the recipe, you can stack the ramekins.
    8. Step 8
      On the Instant Pot, press the "Steam" button and adjust to pressure cook on low heat for 7 minutes. Let the pressure cooker come to a natural release, about 7-8 minutes.
    9. Step 9
      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.
    Will Chiong

    Written by Will Chiong who lives and works in New York building useful things.