Brioche Rum Custard
30-60 min, 4 - 6 servings, brioche bread, caramel, chopped pecans, contributed, cook 35 min, dessert, eggs, ice cream topping, Instant Pot Recipe Collection Cookbook, light rum, medium, modern, packed dark brown sugar, prep 10 min, pressure cook, salt, vanilla, whipping cream
Ingreadient
- 1 3/4 cups whipping cream
- 2 eggs
- 1/3 cup packed dark brown sugar
- 3 tbsp light rum
- 1 tsp Vanilla
- 1/4 tsp salt
- 10 -12 ounce brioche bread
- 1/3 cup chopped pecans
- Caramel
- ice cream topping
Direction
- Spray 6 inch to 7 inch ( 1 1/2 quart) soufflé dish or round baking dish that fits inside Instant Pot® with nonstick cooking spray.
- Whisk cream, eggs, brown sugar, rum, vanilla and salt in large bowl until well blended. Add brioche and half of pecans; stir until blended. Pour into prepared dish; sprinkle with remaining pecans. Cover dish tightly with foil.
- Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 35 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove soufflé dish from pot. Remove foil; serve warm or at room temperature. Drizzle with caramel topping, if desired.
