Imagine a dessert so luxuriously creamy and decadently rich that it transports you straight to a Parisian café with just one spoonful. This pressure cooker caramel custard isn't just a recipe—it's a culinary magic trick that transforms simple ingredients into a restaurant-worthy dessert in less than an hour. Whether you're a novice cook or a seasoned chef, this foolproof method will have you creating a show-stopping dessert that looks like it took hours to prepare, but really takes just minutes of hands-on time.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 cup sugar
- 6 large eggs
- 1 can sweetened condensed milk
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Prepare the caramel by placing sugar in a heavy-bottomed pan over medium heat. Gently swirl the pan without stirring until sugar melts and turns a deep golden amber color, about 5-7 minutes.
- Quickly pour the caramel into a 7-inch round heatproof dish, tilting to coat the bottom and sides evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk eggs until smooth and well-combined.
- Add sweetened condensed milk, regular milk, and vanilla extract to the eggs. Whisk thoroughly until the mixture is completely smooth and uniform.
- Strain the custard mixture through a fine-mesh sieve to ensure a silky texture, removing any potential egg lumps.
- Pour the strained custard into the caramel-lined dish, covering the top with aluminum foil to prevent water from entering.
- Add 1 cup of water to the pressure cooker base and place a trivet inside.
- Carefully lower the custard dish onto the trivet using a long-handled trivet or aluminum foil sling.
- Close the pressure cooker lid, set to high pressure, and cook for 15 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the custard and let it cool completely at room temperature, then refrigerate for at least 2 hours to set.
- To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel to cascade over the custard.
Tips
- Sugar Caramelization: Watch your caramel like a hawk! The difference between perfect amber and burnt sugar is just seconds.
- Strain for Smoothness: Always strain your custard mixture to ensure a silky, lump-free texture that melts in your mouth.
- Foil Protection: Covering the dish with foil prevents water droplets from ruining your custard's perfect surface.
- Natural Pressure Release: Allow a 10-minute natural release to help the custard set gently and prevent cracking.
- Chilling is Key: Refrigerate for at least 2 hours to allow the custard to fully set and develop its rich, creamy texture.
- Serving Tip: Run a knife around the edges and invert quickly for that classic restaurant-style presentation with caramel cascading over the custard.
Nutrition Facts
Calories: 390kcal
Carbohydrates: 63g
Protein: 11g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 202mg
