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Add all ingredients to medium mixing bowl or stand mixerbowl
Start mixing on low speed until all ingredients are justmixed
Increase to medium-high speed and beat for one minute untileverything is thoroughly mixed
Pour mixture into six Instant Pot safe ramekins so they arethree quarters full
Cover ramekins – if you have the Instant Pot ones you cancover with the included silicon lid (per manufacturer instructions, if usingramekins that don’t have a cooking safe lid, cover lightly with parchmentpaper, then cover with aluminum foil
Place trivet in bottom of Instant Pot cooking pot
Add one cup of water to bottom of pot
Place ramekins on trivet. It is ok to stack them
Place lid and Instant Pot and set to sealing
Pressure cook for 30 minutes
Remove ramekins and lids and cool to room temperature onwire rack
Refrigerate for at least two hours before serving
Preheat oven to 350F°
Line five or six half cup ramekins in large baking pan (ex: 9x13”glass cake pan)
Pour custard mix in each ramekin so they’re about ⅖ full
Pour water around ramekins so it comes about halfway up
Bake custard for 50 – 60 minutes until it is golden on topand firm around the edges, but still slightly soft in the middle (not wet, butjust not as set as the ediges)
Refrigerate for at least two hours before serving