Quick Chicken and Bean Stew
Brioche Rum Custard
| By : |
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| 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 loaf or challah, torn into pieces - 1/3 cup chopped pecans divided
- Caramel or butterscotch
- ice cream topping (optional)
Ingredients
|
Instructions
- Spray
6 inch to7 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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