Lemon Pudding Cookie Bites


  • 1 1/4 cups whole milk
  • 1 tsp lemon zest
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 tsp lemon extract
  • 1 cup Water
  • 7 Golden Oreo sandwich cookies
  • Powdered sugar and additional lemon zest for garnish
  • Combine milk and lemon zest in a small saucepan over medium-high heat. Bring to a boil, whisking frequently.
  • Once milk has become frothy, remove from heat and allow to cool for 15 minutes without stirring.
  • Remove any skin that has formed on the top and discard, then use a fine mesh strainer to remove solids.
  • In a medium bowl, beat together eggs, sugar and lemon extract until sugar has dissolved.
  • Pour milk mixture into egg mixture a little at a time, stirring constantly. Stir until smooth and creamy.
  • Coat the inside of an egg bite mold with nonstick spray. Pour batter evenly into mold and cover with foil.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  • When the time is up, quick-release the pressure.
  • Carefully remove the egg mold from the pot. Remove foil and gently press one Golden Oreo onto the top of each custard.
  • Replace foil and allow to cool to room temperature, then refrigerate for at least 2 hours.
  • Remove from mold and garnish with powdered sugar and additional lemon zest (optional).
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