4 simple ingredients & 4 easy steps! Make this Silky Smooth Instant Pot HK Egg Custard 超滑鮮奶燉蛋 in 20 mins. Satisfy your sweet cravings with this light Pressure Cooker Dessert that melts in your mouth.
One of the things I miss the most from Hong Kong’s food scene is the Chinese Dessert Shops 糖水舖 (literal translation: Sweet Soup Shop)!
Whether it’s a trendy modern chain store, a 4th generation traditional dessert shop or a mom & pop neighborhood hole-in-the-wall, there has to be one in walking distance.
Some of my favorites are the Black Sesame Soup 生磨芝麻糊, Mango Pomelo Sago 楊枝甘露, Tofu Pudding 豆腐花, Sweet Sago with Coconut Milk 椰汁西米露…
Man, my mouth is watering just thinking about these desserts!
Silky Smooth Instant Pot HK Egg Custard
And the Silky Smooth HK Egg Custard 超滑鮮奶燉蛋 is a traditional Chinese dessert that’s so easy to make that moms enjoy making it at home.
You can easily enjoy the sensation of ultra smooth, lightly sweet custard, with a mild fragrance, delicately melting in your mouth.
Time to make HK Egg Custard in Instant Pot!
Step-by-Step Guide: Instant Pot HK Egg Custard
4 Ingredients for Instant Pot HK Egg Custard Recipe
- 3 large eggs (~180ml in volume)
- 1 ½ cup (375ml) whole milk, divided
- A pinch of salt
Choose Your Sweetness Level -> Sweet Tooth
- 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
Tools for Instant Pot HK Egg Custard
- Instant Pot Electric Pressure Cooker
- Silicone spatula
- Pyrex glass measuring cup
- Whisk
- Fine mesh strainer
- Stainless Steel Steaming Rack Stand
- 3 inches x 1.5 inch Ramekin set – this is a creme brulee ramekin set we use, but it’s also awesome for baking desserts, soups, or pies in the oven or pressure cooker.
- Aluminum foil
Melt Sugar in Milk
Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker.
Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker.
Stir with a silicone spatula until sugar is fully melted.
Remove the pot from heat and let the milk cool down a little.
Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.
Beat Eggs
In a large glass measuring cup, whisk 3 large eggs until well blended.
Combine Ingredients
While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
Strain Egg Mixture
Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth.
*Pro Tip 1: Very important to filter the egg mixture twice to ensure the ultra smooth finish. 🙂
Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins.
Remove any air bubbles with a spoon.
Wrap the ramekins really tight with aluminum foil.
*Pro Tip 2: making sure the ramekins are covered & wrapped really tight with aluminum foil is KEY to silky smooth egg custard!
Pressure Cook Egg Custard
Have a quick rinse of the inner pot with water.
Pour 1 cup (250ml) of cold water in the pressure cooker.
Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers.
Close the lid and cook at
- Pressure Cooking Method: Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick; do adjust accordingly to the size & thickness of your ramekins), then 10 minutes Natural Release
*Pro Tip 1: pressure cooking at 0 minute is not a typo! Keep in mind that it’s cooking as the pressure cooker is building up pressure & it’s still under pressure during the natural release process. If you are not at sea level or the aluminum foil you used is thick, increase the timing to 1 minute. If your ramekins are thicker, bigger, or made of other materials, do remember to adjust for more cooking time!
*Pro Tip 2: The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over.
Open the lid carefully. Set aside to avoid overcooking.
Serve HK Egg Custard Warm or Hot
This Instant Pot HK Egg Custard is best served warm or hot.
Enjoy the sensation of silky smooth lightly sweet custard melting in your mouth!
Instant Pot HK Egg Custard 超滑鮮奶燉蛋
Ingredients
- 3 large eggs (~180ml in volume)
- 1 ½ cup (375ml) whole milk , divided
- A pinch of salt
Choose Your Preferred Sweetness Level -> Sweet Tooth
- 4 tablespoons (52g) – 5 tablespoons (65g) granulated sugar
Equipment
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Instructions
- Melt Sugar in Milk: Add 4 tbsp (52g) – 5tbsp (65g) granulated sugar, a pinch of salt, and 1 cup (250ml) whole milk in the pressure cooker. Melt the sugar by using the Slow Cook function on the Instant Pot or low heat on a stovetop pressure cooker. Stir with a silicone spatula until sugar is fully melted. Remove the pot from heat and let the milk cool down a little. Pour in ½ cup (125 ml) whole milk. Mix well. The sweet milk mixture should be cool to touch at this point.
- Beat Eggs: In a large glass measuring cup, whisk 3 large eggs until well blended.
- Combine Ingredients: While whisking, slowly pour the sweet milk mixture in the large glass measuring cup. Mix well.
- Strain Egg Mixture: Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture and make it smooth. Pour filtered egg mixture into 4 – 5 (3 inches x 1.5 inch) ramekins. Remove any air bubbles with a spoon. Wrap the ramekins really tight with aluminum foil.
- Pressure Cook Egg Custard: Have a quick rinse of the inner pot with water. Pour 1 cup (250ml) of cold water in the pressure cooker. Place a trivet in the Instant Pot, then carefully place the 4 – 5 ramekins on the trivet. You can stack them in two layers. Close the lid and cook at Low Pressure for 0 minute (1 minute if you are not at sea level or the aluminum foil is thick) + 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully. Set aside to avoid overcooking.
- Serve Warm or Hot: This dessert is best served warm or hot.
Notes
1) Very important to filter the egg mixture twice
2) Make sure the ramekins are covered & wrapped really tight with aluminum foil Adjust Cooking Time:
The perfect pressure cooking time depends on the size, thickness, and material of ramekins you use, be sure to adjust accordingly. Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition
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