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Instant Pot Lemon Custard being scooped from a white custard dish with a spoon
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4.34 from 9 votes

Instant Pot Lemon Custard

Instant Pot Lemon Custard Cups are a tangy, light and refreshing treat, perfect for spring and summer! So easy to make in the Instant Pot! 
Prep Time20 minutes
Cook Time8 minutes
Cooling time2 hours
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: Instant Pot, Lemon Custard
Servings: 4 people
Calories: 417kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

Ingredients

Instructions

  • In a medium-sized saucepot, bring milk, sugar, cornstarch, salt, lemon zest and salt to a boil, stirring constantly.
  • Once the mixture comes to a boil, remove from heat. 
  • Combine 2 eggs and 2 egg yolks in a mixing bowl. Slowly add the hot lemon custard mixture a little at a time to the egg mixture, whisking constantly. This will prevent the eggs from cooking. 
  • Whisk in butter until melted, then add lemon juice. Stir until smooth and creamy.
  • Pour equally into 4 8-ounce oven-safe ramekins, leaving about 1/2" space at the top. Cover each ramekin with aluminum foil.
  • Place trivet in Instant Pot and add 2 cups water.
  • Carefully place ramekins in the Instant Pot (3 on the bottom forming a triangle and 1 over the top in the center). 
  • Place lid on Instant Pot and set tab to "sealing". Set to "manual" and set to "high pressure" for 5 minutes. 
  • When the time is up, do a quick release and turn Instant Pot off. Allow ramekins to cool to room temperature and then place in refrigerator for a minimum of 2 hours. 

Nutrition

Calories: 417kcal | Carbohydrates: 69g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 273mg | Potassium: 257mg | Fiber: 1g | Sugar: 58g | Vitamin A: 585IU | Vitamin C: 7.8mg | Calcium: 196mg | Iron: 0.7mg