For me, custard cream with instant pot was a true discovery. I’ve always thought that the multicooker was useful by exploiting its internal pressure. However, when I wrote the book on multicookers, I wanted to follow what various sites suggested: use the instant pot open, as if it were a pot on the stove. I didn’t see the advantage, until I tried making this custard cream. Having a pot that maintains a constant temperature is like cooking with a thermometer, leading to a perfect cream. So, after proposing yogurt with instant pot, today I offer you this delicious custard cream to enjoy by the spoon or to use for filling a cake or a tart. If you want to discover the advantages and are looking for a guide, here is the article on the guide to instant pots.
At the end of the recipe, you will find the version of the custard cream without sugars.
Below you will find some recipes where you can use the custard cream:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 283.78 (Kcal)
- Carbohydrates 38.93 (g) of which sugars 32.22 (g)
- Proteins 8.14 (g)
- Fat 11.78 (g) of which saturated 5.98 (g)of which unsaturated 5.78 (g)
- Fibers 0.27 (g)
- Sodium 11.15 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Classic Custard Cream
- 2 1/4 cups whole milk
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 lemon peel (untreated)
What You Need to Make the Cream in the Instant Pot
- 1 multicooker
- 1 Hand whisk silicone
- 1 Wooden spoon
- 1 Slow cooker
- 1 Whisk silicone
- 1 Wooden spoon
Procedure
Pour the milk into the pot and set to a temperature of 212°F, turn off as soon as it starts to boil. It will take about 3 minutes. Remove the hot milk from the instant pot and set aside.
In the pot where you heated the milk, crack the egg yolks, add the sugar and mix with the whisk, add the cornstarch, mix quickly, then slowly pour in the milk while continuously stirring. Flavor with the lemon peel and start cooking at 194°F, using the slow cooker function or slow cooking function. Continue stirring until the custard cream in the instant pot begins to gently boil, which will take about 8 minutes.
Remove the lemon peel and distribute the cream in glasses or cups, garnish as desired, I used sugar-free cookies.
Additional Tips for Cream with Instant Pot
If you want to store the cream, pour it into a bowl and, to prevent a crust from forming on top, press a sheet of plastic wrap directly onto the surface.
How to Flavor Custard Cream in the Instant Pot
Instead of lemon peel, you can use orange peel or half a used vanilla bean.
Making Creams with Instant Pot
Starting from the base of this recipe, many sweet creams can be made.
