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Instant Pot Chocolate Custard | Chocolate Custard
4 ingredients and 3 mins of pressure cooking - nothing can get simpler than making a chocolate custard in the instant pot. Perfectly smooth and creamy this custard is to die for.
Servings 4 ramekins
Ingredients
Chocolate Custard
- 4 oz (113 gms) Dark Chocolate
- 2 cups Milk
- 3 eggs
- 3 tbsp sugar
- 1 tsp Vanilla essence optional
Oreo Soil
- 6-7 oreos
Carrots
- 50 gms White Chocolate
- 1 tsp Oil
- 2 drops of orange food colour
- 6-7 strawberries
Instructions
Chocolate Custard
- Chop the chocolates finely and transfer to a bowl.
- In a saucepan over a medium heat, bring the milk to boil. Once boiled add it to the chopped chocolates. Wait for a minute and then mix to melt the chocolates completely. Set aside
- In another bowl add in the eggs, sugar and essence. Beat for 2-3 mins until combined.
- Now stirring the chocolate mixture continuously and with constant speed transfer the egg mixture to the chocolate mixture and mix until combined.
- Filter the entire mixture atleast 2 times to get a smooth consistency.
- Transfer to the ramekins to 3/4th of its height. Cover it loosely with aluminium foil.
- To your instant pot add 2 cups of water. Place the trivet and place these ramekins on top.
- Close with the lid. Turn the knob to sealing position. Set the timer to 3 mins using pressure cool or manual button.
- After the timer goes off. Let it depressurize for exactly 10 mins and then do a quick release to release out any pressure.
- Open the lid and take the ramekins out.
- The custard would have a slight jiggle which would set completely on cooling.
- Let it sit at room temperature for 20 mins and then chill in the refrigerator for 4 hours.
- Meanwhile prepare the carrots and oreo soil
Oreo Soil.
- Simply grind 6-7 oreos along with the cream in your food processor or mixer.
Strawberry Carrots.
- In a microwave safe bowl, add chocolates, oil and food colour. Microwave for a minute with 15 sec interval until the chocolate is all melted and mixed.
- Add more oil if you feel the chocolate is thick
- Transfer to a small glass so that it is easier to dip the strawberries into it.
- Start dipping one strawberry at a time by holding the top leaves in between your fingers for grip. Allow the excess chocolate to drip off before placing it on a tray lined with parchment paper or silicon mat. Since the strawberries are cold straight from the fridge the chocolate would set immediately.
- Transfer the remain chocolate to a parchment paper cone. Draw zig zag lines on top of the set chocolate to create character to the carrots. Allow to set too.
To Assemble.
- Take the chocolate custard out of the refrigerator. Pat with kitchen paper to collect the condensation if any.
- Add the oreo soil on top and place the carrots.
- Now on the other side place just the leaves of the strawberries indicating that the carrots are yet to be harvested.
- To the carrot on top, add in some oreo soil to indicate that it is just taken out from the ground.
- Enjoy your Easter dessert.
Video
Notes
1. In place of dark chocolate, you can also use semi-sweet or milk chocolate. In that case, adjust the sweetness.
2. This dessert is mildly sweetened to increase the sweetness increase the amount of sugar by 1 tbsp I like to add vanilla essence to mask the eggy smell. It is optional you can skip if you want to.
3. You can serve the chocolate custard on its own if you wish, making the oreo soil and strawberries is optional but tastes amazing when combined
4. If you do not wish to filter the mixture, make sure to add chocolates to the milk while boiling so that the chocolates dissolve completely and you get a smooth custard
5. The ramekins that I have used is 8 cms in diameter and holds 3/4 cups of water so it took me 3 mins for this recipe. If you are using the standard white ramekins which is smaller than this one please use 2 mins timings in that case.
6. With this recipe, I could make 4 ramekins of the above-mentioned size. If you use the standard small white ramekins you could make up to 5.
7. It is important to depressurize exactly after 10 mins, as the longer it sits in the IP the longer it cooks giving it a more of cooked egg texture as compared to the smooth custard. A mistake that I did which I would recommend you to avoid. You can check it out from the above image
8. This Instant Pot Chocolate Custard stays good for 2 days in the refrigerator.
9. If you are looking for Stove-top version of making custard then here is the link.
7. It is important to depressurize exactly after 10 mins, as the longer it sits in the IP the longer it cooks giving it a more of cooked egg texture as compared to the smooth custard. A mistake that I did which I would recommend you to avoid. You can check it out from the above image
8. This Instant Pot Chocolate Custard stays good for 2 days in the refrigerator.
9. If you are looking for Stove-top version of making custard then here is the link. Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages