Decadent Instant Pot Chocolate Custard
Whisk together egg yolks, powdered sugar, cocoa powder, and water.
Heat heavy cream and milk. Very slowly, add the hot mixture to the egg mixture, whisking to combine.
Pour into ramekins and cover tightly with aluminum foil.
Add water to Instant Pot. Transfer ramekins to the insert pot, stacking on trivet. Pressure cook.
Cool to room temperature, then refrigerate at least 2 hours before serving.
to see more
Gluten-free Pumpkin Bread
How To Create Your First Jumprope
Made with Jumprope