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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.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
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Perfect!
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!