Egg custard has always been a family favorite, but it used to take forever to make. Now, we’ve discovered a way to cook it in just 10 minutes, and it’s every bit as creamy, comforting, and flavorful as the long-baked version. In this post, I’ll share why this recipe is so special, how we make it quickly in the Instant Pot, and some of our favorite ways to enjoy it.
A Memory Turned Everyday Treat
One of my favorite food memories is eating egg custard back when we lived in Virginia. It was one of those desserts that felt special, like something you’d only get once in a while. But with this new quick method, it’s turned into something we can enjoy almost every morning—or whenever the craving hits. What was once a nostalgic treat has become an everyday comfort food.
Why This Custard Stands Out
This custard is deliciously eggy and lightly sweetened with maple syrup, which adds a cozy depth of flavor. The touch of cinnamon and nutmeg gives it a warm, autumn-like vibe, no matter the season. It’s not overly sweet, and the spices make it feel like a hug in a bowl. Honestly, it’s the kind of recipe that tastes like it should take a long time, but it doesn’t.
From 45 Minutes to 10
The biggest game changer was realizing we didn’t have to wait 45 minutes for it to bake in the oven. Using the Instant Pot, we cut the cooking time down to just 5 minutes of pressure cooking. Add in a few minutes of prep, and you’ve got a custard ready in 10. That’s the kind of time frame that makes it possible to have custard for breakfast without it feeling like a project.
How We Make It
Here’s the process: set a rack at the bottom of the Instant Pot, place a small glass bowl on top, and whisk together the ingredients right inside that bowl. Once it’s ready, sprinkle a little nutmeg over the top before sealing the pot. Hit pressure cook or manual for 5 minutes, let it finish, and that’s it—you’ve got custard. It’s quick, easy, and completely satisfying.
Warm or Cold, It’s Perfect
Everyone in my family has their favorite way to eat this custard. My mom likes hers chilled in the fridge for about half an hour, so it firms up and gets that cool, creamy texture. I love mine warm, right out of the pot, when it’s soft and comforting. There’s no wrong way to eat it, and honestly, both versions are worth trying.
Breakfast Upgrade
While the custard is wonderful on its own, one of our favorite things to do is pair it with yogurt for breakfast. The tangy creaminess of yogurt against the warm, spiced custard is unbeatable. It turns a simple morning meal into something that feels indulgent but still wholesome.
Egg custard doesn’t have to be complicated or time-consuming anymore. With just a few ingredients and 10 minutes, you can have a creamy, spiced treat that works for breakfast, dessert, or a snack. Whether you love it warm or chilled, on its own or with yogurt, this recipe has quickly become a family favorite—and I think it could be yours too.
ingredients
Recipe
Maple Egg Custard
A quick and cozy egg custard made in just 10 minutes with maple syrup, cinnamon, and nutmeg—creamy, comforting, and perfect warm or chilled for breakfast, dessert, or a snack.
Ingredients
- 3 eggs
- 1 ½ cups milk
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg (plus a sprinkle for topping)
Instructions
- In a small glass bowl, whisk together eggs, milk, maple syrup, cinnamon, and nutmeg until smooth.
- Place a rack at the bottom of the Instant Pot and add 1 cup of water.
- Set the bowl with custard mixture on the rack.
- Sprinkle a little extra nutmeg on top.
- Seal the Instant Pot and cook on Pressure Cook (Manual) for 5 minutes.
- Let the pressure release naturally for 5 minutes, then carefully remove the bowl.
- Serve warm for a soft, comforting custard or chill in the fridge for at least 30 minutes for a firmer texture.
Notes
Pair with yogurt for breakfast, or enjoy on its own as a quick dessert.
Share a Tip