Brioche Rum Custard
By :Instant Pot Recipe Collection Cookbook
Brioche Rum Custard
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Brioche Rum Custard
Votes: 2
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: 2
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.
2 replies
  1. Sir Edward
    Sir Edward says:

    I made this twice. First time with Brioche bread, it came out a bit mushy. A friend of mind gave me some Challa to make it with on my 2nd attempt. It was absolutely amazing! Texture and taste was phenomenal! They should rename it Challa Rum Custard!
    Thanks Felice!

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