Custard - instant pot

Ingredients

• 4 cups whole milk or cream
• 6 large eggs
• 3/4 cup white sugar
• 1 tsp pure vanilla extract (optional)
• Small pinch sea salt
• 1/4 teaspoon ground cinnamon (optional)

Instructions

1. In a medium bowl, beat eggs. Add milk, sugar, salt and vanilla and blend until combined. Do not over mix.
2. Pour into pressure cooker safe bowl and cover with foil or lid. Lid/foil needs venting holes.
3. Add 1.5 cups of water to pressure cooker cooking pot and place trivet in bottom. Place bowl on top of trivet.
4. Lock lid and close pressure valve and cook at high pressure for 7 minutes. When beep sounds, allow a 10 minute natural pressure release.
5. Pour off the little bet of whey that gathers on top and then top with a dusting of nutmeg, berries or other fruit, if desired.