Instant Pot Lemon Custard Cups Recipe

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Combine milk and lemon zest in a small saucepan. Over medium-high heat, bring to a boil, whisking constantly.
The milk will begin to boil up and become foamy. Stir for about 30 seconds and then remove from heat.
Allow to cool for about 15 minutes. Do not stir. Remove any skin that may have formed over the top.
Pour milk through a fine strainer into a glass measuring cup (the kind with a pour spout will be easiest). This will allow the lemon zest and any milk curdles to be removed. Discard remains in strainer.
Beat together eggs, sugar, and lemon extract until sugar dissolves.
Carefully pour milk from the measuring cup a little at a time into the egg mixture, stirring constantly. Be sure not to pour too quickly so the eggs don't cook in the process.
Stir until smooth and creamy.
Pour equally into 4 8-ounce oven-safe ramekins, leaving about 1/2" space at the top. Cover each ramekin with aluminum foil.
Place trivet in Instant Pot and add 2 c. water.
Carefully place ramekins in the Instant Pot (3 on the bottom forming a triangle and 1 over the top in the center).
Place lid on Instant Pot and set tab to "sealing". Set to "manual" and set to "high pressure" for 8 minutes.
When the time is up, do a quick release and turn Instant Pot off. Allow ramekins to cool to room temperature and then place in refrigerator for a minimum of 2 hours.

Recipe source: favfamilyrecipes

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