(Prep + Cook Time: 1hr. 35 minutes | Servings: 6)

Nutrition Facts (Per Serving):

Calories: 380

Protein: 8g   

Carbs: 46g   

Fat: 20g   

Fiber: 2g   


6 egg yolks   

1 cup dairy   

1 cup fresh cream   

2/3 cup white sugar   

1/2 cup fresh raspberries  

1 lemon   


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.