Looks so good. I love custard. Nili has a great video on this. She gives pressure cook times for different numbers of eggs. Thanks for reminding me of how much I love this. ❤️🥰❤️
My mother used to make this with sugar in a buttered cup and stand it in a saucepan of water with a saucer on top. After about five minutes She would turn it upside down and we would wait for it to “drop” Every time we were sick that’s how we knew we must be sick. 🇦🇺
I will make that I just have the large insta pot so I’m guessing I use the same settings. I am done with fried and hard boiled eggs for awhile Thanks Lynsey
Yes, I’d use the same low pressure for cooking the custard. If you use fewer eggs, the time may need to be reduced a little and if you use more eggs, increase the time a bit. Play around with the timing to get the custard just right for your preferences!
I make larger portions in my larger nnja pot. I tried to use foil on top of the egg, but you're right about how fiddly it is. I was fortunate to find a saucepan lid that fits the bowl I use to cook the pudding in. Maybe you have one you could use.
Warning, the pot lid ended up partially embedded in the custard. Maybe the pressure tipped the lid somehow? I'm wondering if it might be better to use something flat, like a plate, and put a weight on top. I have a couple of clean smooth rocks that would do the job.@@LindseyMurphy
I think you’d be able to add cocoa powder to the recipe and make it a chocolate custard. But if I were making the chocolate pudding, I’d probably just soft scramble the eggs on the stove since it’d take less time. I don’t think the texture would stay as silky once you blend it with other pudding ingredients. But that’s an interesting idea I’ll have to try out!
Wait. What?! You didn't put any water in the Instant pot. Is that safe?? Went back to SB Gal video and she does put about 1/2 cup of water. Yet my pudding failed by following her method even after 12 minutes of pressuring 6 eggs. 😢 Is the amount of liquid in the bowl sufficient for the pressurized vessel? Yours looks really great and I want to try it. 😊
That is super frustrating. I’ve found sometimes things that work so well for everyone else don’t always work for me… the recipe is good, but not so good that I’d waste a ton of ingredients on it if it kept flopping.
Equal amount of water to volume of eggs. My problem….is that I do not know the correct pressure or the amount of minutes. I fail every time….and because the texture fails….I begin to hate eggs….and I do not want to fall into the I HATE EGGS TRAP‼🥚🥚🥚🥚 Even Lindsey was not precise in her demo…she said 8 minutes…then left them for 10⁉ Nili failed, too. It was 🥚🥚🥚🥚sludge‼ Bella does not succeed either‼ Somebody, please help me. Please. Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Hi there‼Every time I prepare these steamed eggs…I fail. I fail miserably. And I choke down that failure to not waste the eggs. But failed eggs 🟰Hating eggs‼ So….Lindsey, did you low pressure for EIGHT minutes OR 10 minutes….I even get confused when I watch Bella …the Steak and Butter Gal‼ Nili messed it up, too, in the middle of her egg fast and did not correct her time or procedure… and immersion blended the egg goo…so….PLEASE SOMEONE….please tell me… FOUR EGGS🥚🥚🥚🥚on what pressure for HOW LONG⁉⁉⁉⁉⁉I am tired of wasting expensive eggs and hating the results‼Thank you, in advance‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
She said in the video "low pressure for 8 minutes, keep warm for 4". She admitted the 10 minutes was an accident because she wasn't paying attention to the keep warm timer.
Going t make this with sweet condensed milk and some homemade caramel and milk. Never made it before, but a flan seems like a better idea for a family treat this weekend! Might give your recipe a try for another day, but that is a lot if its only 1 serving... How many servings do you get out of that recipe? ANd how do you store the extra? Bon appetit!
This was in fact a single serving for me! I used a Pyrex bowl that has a lid to cook the custard in the IP. If I wanted to save some, I’d pop the lid on and put it in the fridge. I’d probably eat it within 2-3 days. I’m not sure if it’d be good much beyond that.
It does taste like eggs, but doesn’t have an eggy texture. It’s very smooth, almost like gelatin. If you don’t care for the egg taste, I’d pass on this recipe.
Monk fruit has been used for centuries fyi…it’s not new and it is all natural, but you can go ahead and use your FDA sanctioned poison SPLENDA AND GIVE THAT TO YOUR CHILDREN. Lol
@@FM19MONTH YES, BELIEVE IN THE FDA… THEY ALLOWED AND APPROVED GLYPHOSATE FOR AROUND THE WORLD USE🌎… thank you, George H. W. Bush that endorsed it, too….when Europe was begging him to say no‼Follow the money💵💰!
Ok…you have not scrambled your eggs, you have whipped or beaten them…you are the 3rd USA person that talks about “scrambled eggs”. For the love of God Google Scrambled eggs.
Oh my goodness, get over yourself. She scrambled, as in mixed the egg up, in the cup, just like you would do to an egg on the stove - MIX IT UP. Do you not have better things to do in life than nitpick what is an acceptable meaning of a word?? Sheesh.
I love adding nutmeg to mine
Looks so good. I love custard. Nili has a great video on this. She gives pressure cook times for different numbers of eggs. Thanks for reminding me of how much I love this. ❤️🥰❤️
My mother used to make this with sugar in a buttered cup and stand it in a saucepan of water with a saucer on top. After about five minutes She would turn it upside down and we would wait for it to “drop”
Every time we were sick that’s how we knew we must be sick.
🇦🇺
This is going to have to be made in my house tomorrow for sure, with some added sweetener of course. Thanks again!
🥰
Great recipe. I really like custard 🍮
Same!
I use beef broth instead of water. Tastes so much better :)
Have you experimented with adding anything like pumpkin or lemon? It seems like a good options for a pumpkin pie for my hubby who misses it.
I LOVE this idea! I’m going to trial it tomorrow 😃
Thanks so much for sharing! I’ll be making this tomorrow!
❤
Absolutely! It’s in the regular rotation for me 😁
Thank you so much for the recipe 😊
I will make that I just have the large insta pot so I’m guessing I use the same settings. I am done with fried and hard boiled eggs for awhile
Thanks Lynsey
Yes, I’d use the same low pressure for cooking the custard. If you use fewer eggs, the time may need to be reduced a little and if you use more eggs, increase the time a bit. Play around with the timing to get the custard just right for your preferences!
Wondering if using heavy cream instead of water would work, maybe make it more custardy? A bonus would be it ups the fat.
I use milk and heavy cream 👍🏼
@@amandacontreras5467milk has Casein, Lactose & Carbs!( spikes Insulin) inflammatory...
Thank you for sharing the recipe.
My pleasure 😊
I make larger portions in my larger nnja pot. I tried to use foil on top of the egg, but you're right about how fiddly it is. I was fortunate to find a saucepan lid that fits the bowl I use to cook the pudding in. Maybe you have one you could use.
That’s a great idea! I’ll dig around the kitchen to see if I have one to fit 👍🏻
Warning, the pot lid ended up partially embedded in the custard. Maybe the pressure tipped the lid somehow? I'm wondering if it might be better to use something flat, like a plate, and put a weight on top. I have a couple of clean smooth rocks that would do the job.@@LindseyMurphy
Gonns give this a try!🎉
Thanks!
You bet!
At this point (when it’s done) cane you make that chocolate pudding with it?
I think you’d be able to add cocoa powder to the recipe and make it a chocolate custard. But if I were making the chocolate pudding, I’d probably just soft scramble the eggs on the stove since it’d take less time. I don’t think the texture would stay as silky once you blend it with other pudding ingredients. But that’s an interesting idea I’ll have to try out!
Looks so good and delicious. I just discovered you on your KetoCon 2023 click bait video. 😅
Wow! New sub here! I recently made Steak Kabobs too and *your dish looks amazing!* Hope to stay connected! 😁
Do you ever have it cold ?
Rarely. I usually can’t wait long enough for it to chill before I dive in head first!
Can't find the monk drops?
Here’s the link to the monk fruit I use: amzn.to/3TN4DMY
@@LindseyMurphy thank you so much. i have been looking for something new. yay
@@RoseKrueger my pleasure!
I am confused. You say to cook for 8 minutes, but what is the other setting you used? When do you set that?
Re heating foil has been a health issue for seniors.
❤️❤️
Wait. What?! You didn't put any water in the Instant pot. Is that safe?? Went back to SB Gal video and she does put about 1/2 cup of water. Yet my pudding failed by following her method even after 12 minutes of pressuring 6 eggs. 😢 Is the amount of liquid in the bowl sufficient for the pressurized vessel? Yours looks really great and I want to try it. 😊
She did put water in the ip. Watch again
Have tried this a million times in a million ways, and CANNOT perfect this pudding. I'm done trying... Super unpredictable.
That is super frustrating. I’ve found sometimes things that work so well for everyone else don’t always work for me… the recipe is good, but not so good that I’d waste a ton of ingredients on it if it kept flopping.
how many ounces of water to 4 eggs? Can this be done in the microwave?
Equal amount of water to volume of eggs.
My problem….is that I do not know the correct pressure or the amount of minutes. I fail every time….and because the texture fails….I begin to hate eggs….and I do not want to fall into the I HATE EGGS TRAP‼🥚🥚🥚🥚
Even Lindsey was not precise in her demo…she said 8 minutes…then left them for 10⁉
Nili failed, too. It was 🥚🥚🥚🥚sludge‼
Bella does not succeed either‼
Somebody, please help me. Please.
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
I would not use a microwave….it will scramble and cook unevenly. 🥚🥚🥚🥚
@@gladysobrien1055I don't use a microwave. I'm afraid that it would destroy the life force in the food.
Microwave?
Hi there‼Every time I prepare these steamed eggs…I fail. I fail miserably. And I choke down that failure to not waste the eggs. But failed eggs 🟰Hating eggs‼
So….Lindsey, did you low pressure for EIGHT minutes OR 10 minutes….I even get confused when I watch Bella …the Steak and Butter Gal‼ Nili messed it up, too, in the middle of her egg fast and did not correct her time or procedure… and immersion blended the egg goo…so….PLEASE SOMEONE….please tell me…
FOUR EGGS🥚🥚🥚🥚on what pressure for HOW LONG⁉⁉⁉⁉⁉I am tired of wasting expensive eggs and hating the results‼Thank you, in advance‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦
Me too. Tried it again and again.... Never turns out.
She said in the video "low pressure for 8 minutes, keep warm for 4". She admitted the 10 minutes was an accident because she wasn't paying attention to the keep warm timer.
Going t make this with sweet condensed milk and some homemade caramel and milk. Never made it before, but a flan seems like a better idea for a family treat this weekend! Might give your recipe a try for another day, but that is a lot if its only 1 serving... How many servings do you get out of that recipe? ANd how do you store the extra? Bon appetit!
This was in fact a single serving for me! I used a Pyrex bowl that has a lid to cook the custard in the IP. If I wanted to save some, I’d pop the lid on and put it in the fridge. I’d probably eat it within 2-3 days. I’m not sure if it’d be good much beyond that.
Does it taste like eggs? Cause I don’t like the taste or texture of eggs.
It does taste like eggs, but doesn’t have an eggy texture. It’s very smooth, almost like gelatin. If you don’t care for the egg taste, I’d pass on this recipe.
@@LindseyMurphy thanks for getting back to me.
@@LindseyMurphy add vanilla…and it will not taste like eggs‼‼‼‼
i would not use that monk fruit not tested on humans by the FDA and i definitely would not give it to children
Ok…use your favourite sweetener….stevia⁉
Monk fruit has been used for centuries fyi…it’s not new and it is all natural, but you can go ahead and use your FDA sanctioned poison SPLENDA AND GIVE THAT TO YOUR CHILDREN. Lol
Because we hold full trust in the FDA
@@FM19MONTH YES, BELIEVE IN THE FDA…
THEY ALLOWED AND APPROVED GLYPHOSATE FOR AROUND THE WORLD USE🌎… thank you, George H. W. Bush that endorsed it, too….when Europe was begging him to say no‼Follow the money💵💰!
FDA has a BAD track record. I would do the opposite of what they say. 😂
Like raw milk, etc. they are WRONG. 😑
Ok…you have not scrambled your eggs, you have whipped or beaten them…you are the 3rd USA person that talks about “scrambled eggs”. For the love of God Google Scrambled eggs.
Yeah, I think most people know the difference… I agree it’s a little weird to refer to beating your eggs as scrambling them.
We understand!!
Oh my goodness, get over yourself. She scrambled, as in mixed the egg up, in the cup, just like you would do to an egg on the stove - MIX IT UP. Do you not have better things to do in life than nitpick what is an acceptable meaning of a word?? Sheesh.
@@NoFeArChiC2 She has so many subscribers…yet using incorrect culinary expressions.
@@NoFeArChiC2 and YOU are wrong beaten/ mixed/ whisked eggs are not scrambled eggs