Brioche Rum Custard
Servings Prep Time
4 – 6 servings 10minutes
Cook Time
35minutes
Servings Prep Time
4 – 6 servings 10minutes
Cook Time
35minutes
Ingredients
  • 1 3/4cups whipping cream
  • 2 eggs
  • 1/3cup packed dark brown sugar
  • 3tbsp light rum
  • 1tsp Vanilla
  • 1/4tsp salt
  • 10 -12 ounce brioche bread 1 loaf or challah, torn into pieces
  • 1/3cup chopped pecansdivided
  • Caramelor butterscotch
  • ice cream topping(optional)
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.