Peanut Butter Custard ala Instant Pot

I’m test driving a peanut butter custard recipe and it came out quite good. The recipe produces three servings.

  • 3 eggs, separated
  • 3 tbsp light brown sugar
  • 1/3 cup creamy peanut butter
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup organic plain yogurt
  • 3/4 cup whole milk

Beat the egg whites to aerate them just a bit. Don’t beat them into a meringue, just give them a decent number of bubbles to lighten them a bit.

In a separate bowl mix egg yoke, peanut butter, brown sugar, nutmeg, cinnamon and yogurt. Mix thoroughly. Add milk a little bit at a time mixing it in thoroughly.

Add egg whites to the egg yoke mixture and mix in without beating heavily.

Distribute equally to three buttered ½ pint canning jars or 1 cup ramekins. Sprinkle mini chocolate chips on the top if desired. Butterscotch chips would also be excellent!

Place on trivet in the Instant Pot with 1½ cups of water beneath. Pressure cook on high for 7 minutes. Immediately release pressure, undo and offset the lid to allow the jars to cool in place. Once the jars can be handled by a bare hand, remove them. Serve warm or cold, top with a drizzle of caramel, chocolate ganache or serve with an ice cream topper.

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