Brioche Rum Custard


  • 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
  • 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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