Lemon cup custard IP

This light and delicious dessert can be made in individual Ramekins like I had it when I was young, or all in one container. I have added all.

1 C Sugar. I use 1/2 of this. (I put in 3 Tbsp Sugar and 5 Tbsp Monkfruit Erythritol blend.)
3 Tbsp Butter.
3 Eggs Seperated.
1 tsp fresh Lemon Zest.
4 Tbsp Flour.
5 Tbsp fresh lemon Juice.
1 1/2 c slightly warmed whole milk.
Dash Salt.

For the IP scroll down..

For the OVEN:

Preheat oven to 375°.
Also have Tea Kettle full and onto boil. If it boils before your ready for it then keep it simmering.
You will need a shallow metal 9×13 cake pan or casserole dish setting by
Have 6-8 Ramekins set out.
Cream Butter and Sugar together well.
Add Flour, Salt and Lemon Zest and blend well.
Beat Egg Yolks until Light and lemon Colored.
Add Beaten Egg Yolks to the slightly warmed Milk. Mix well.
Add to creamed Butter, Sugar mixture.
Add Lemon Juice.
Beat Egg whites to stiff peaks.
Lastly add the stiffly beaten egg whites to the mixture.
Pour mixture or ladle it into individual Ramekins.
set the Ramekins into the shallow baking pan and set it into the preheated Oven, and take your Tea Kettle full of Boiling water and pour it in around the ramekins, up to about 1/2 way up the sides of the pan . Carefully slide the rack back into place.
Lower Oven temperature to 350°
Bake until Crust is Golden Brown. About 30 minutes. No time was on the recipe, it just says until golden brown. So watch it closely after about 25 min.
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To make this PIP in the IP using a stainless steel bowl, Soufflé dish or Cassarole dish. For the 6 q If you use a 6”x 4” tall dish it will have some left, because it rises and then comes back down, so that, you can pour into 2 Ramekins, and hold aside or put in another IP. I have fit them all in. Practice a way before filling the containers that you will use, remember to cover them just so the steam doesn’t drip on them, see pic.
A leak proof spring form dish will would also work, of course you have to serve it right out of there.
I have an 8 q so I used a bit lower dish.
Pour recommended amount of water into the inner pot and place a long handled trivet down inside.
Make sure that your dish is high temp and Hi pressure resistant. There is always a chance of breakage if you use ceramic or glass but NO question if you use a Stainless Steel Bowl. ( For this batch I I took a chance it for the pretty dish this dish is from England).
Pour the mixture all into your container and set it on a long handled trivet. Cover with foil or a trivet and a paper towel.
Put the lid on and set to Pressure cook LOW and the time for 10 min and then Allow for 15 min NPR.
Preheat your broiler
Carefully remove the cup custard and place it under the broiler for about 5 min. Watch carefully as it burns easily.
cool on baking rack before serving, into dessert dishes. the magic happens as it cools.
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For the IP:

To make this PIP in individual Ramekins, you need to figure out how you will stack them and allow for some rise and fall before you fill your dishes.
Pour the recommended amount of water into the inner pot, put a long handled trivet inside
Fill your Ramekins 1/4” from the top with the mixture and cover with foil.

Fit them in the pot into two or three layers, put the lid on and set the time for 5 min, and then let it NPR for 15 min.. Now, if you have the Duo Crisp model of IP, just switch lids and put the air fryer lid on and set to broil for a couple of minutes check to be sure it doesn’t burn. . Otherwise if you don’t have the Duo Crisp AF lid, then remove from the pot and set them onto a cookie sheet and place under the broiler for 5-10 min watching carefully, until golden brown on top.
Let cool before serving.

Bon Appetit