Brioche Rum Custard

By: Publications International

Brioche Rum Custard
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 - 6 servings, brioche bread, caramel, chopped pecans, contributed, cook 35 min, dessert, eggs, ice cream topping, light rum, medium, modern, packed dark brown sugar, prep 10 min, pressure cook, Publications International, salt, vanilla, whipping cream

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
4 - 6 servings
Ingredients
  • 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
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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