(Prep + Cook Time: 1hr. 35 minutes | Servings: 6)
Nutrition Facts (Per Serving):
6 egg yolks
1 cup dairy
1 cup fresh cream
2/3 cup white sugar
1/2 cup fresh raspberries
1- Peel the lemon skin into wide strips.
2- Add milk, cream and zests in the saucepan. Stir until this process starts to bubble.
3- Remove from heat and cool for approximately half an hour.
4- Pour the minimum level of water towards the PPCXL within it.
5- In a bowl; whisk sugar with egg yolks and thus the sugar dissolves.
6- Pour the saucepan cream mixture slowly into the egg yolks.
7- Whisk, but don’t whip and pour by having a strainer in to a bowl.
8- Pour this bowl for your ramekins.
9- Wrap in foil and set as part of your steamer basket. If they don’t all fit, you’ll perform second batch.
10- Seal the lid. Hit *Chicken/Meat* and adjust time for this to 12 minutes.
11- When time expires; hit *Cancel* and await an natural pressure release.
12- Remove the ramekins and be sure the custard is practically solid as well as set.
13- Cool for 30-45 minutes before wrapping in plastic and storing inside fridge another ten mins approximately to sit back completely. Serve with raspberries.