Brioche Rum Custard
By :Instant Pot Recipe Collection Cookbook
Brioche Rum Custard
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Brioche Rum Custard
Votes: 1
Rating: 5
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Vanilla, Whipping Cream
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)
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Brown Sugar, Vanilla, Whipping Cream
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)
Brioche Rum Custard
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.
  4. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 35 minutes.
  5. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  6. Remove soufflé dish from pot. Remove foil; serve warm or at room temperature. Drizzle with caramel topping, if desired.
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