Instant Pot Caramel Custard Pudding Recipe

Method

• 1)

  Pour 2 Teaspoons of Caramel Sauce into each 4oz Jar and set aside.

• 2)

  Pour 2½ Cups of Half and Half into a sauce pan. Heat on low just until it starts to simmer and turn off the heat.

• 3)

  In a large bowl, add 1 Large Egg, 2 Egg Yolks, ½ Cup + 2 Tablespoons Granulated Sugar and 1 Tablespoon Vanilla Extract and stir gently with a whisk until it looks smooth. While slowly stirring the egg mixture, drizzle in a ¼ Cup of the hot half and half – stir until it’s smooth. Slowly drizzle in the rest of the half and half stirring the whole time.

• 4)

  Pour the custard through a fine mesh strainer and discard the egg bits. Fill each jar with about 4-5oz of the custard. Seal the top of each jar with foil.

• 5)

  Pour 1 Cup of water into the Instant Pot and place the trivet into the pot. Stack the jars on top of the trivet. Seal the lid and choose LOW Pressure and set for 1 Minute. Once the timer is up, wait 25 minutes – if the pin hasn’t dropped, switch the knob to venting and open the lid when the pin drops. Carefully remove the jars and remove the foil. Let them completely cool at room temp – usually takes about an hour. Refrigerate for at least 4 hours before serving. If not eating right away, cover and Enjoy within 5 days!