Recipes
Brioche Rum Custard
4 - 6 servings
30-60 min
Medium
INSTRUCTIONS
- 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.
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About the chef
Publications International
Publications International, Ltd. (PIL) is a leading publisher known for its diverse range of books, including cookbooks, children’s stories, reference materials, and interactive content. Established in 1967, the company has built a reputation for producing high-quality, engaging titles across various categories. PIL is especially recognized for its innovative cookbooks, often featuring trusted brands like Pillsbury and Disney. With a focus on creating entertaining and educational products, Publications International continues to be a prominent player in the world of publishing and multimedia content creation.
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