Traditional egg custard

Difficulty: ★☆☆


  • 4 Cups whole milk.
  • 8 Eggs.
  • 1¼ Cup sugar.
  • 1 Cinnamon stick.
  • 1 Lemon, zested.
  • 1/3 Cup sugar.
  • Water.

Category: Desserts


Combine the 1/3 cup of sugar and a small glass of water in a Non-stick aluminum Magefesa pan. Cook over medium heat until water evaporates and sugar takes on a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. Place milk along the cinnamon stick and the lemon zest in a Non-stick aluminum Magefesa saucepan. Cook until milk gets well infused. Drain.
Beat all the ingredients in a Protech Magefesa blender. Pour the mixture into a lidded custard mold and cover with the lid. Place mold inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker. Bring to high pressure. At this point lower the heat and cook for 5 min in position 2. Let pressure release completely, then open the cooker. Remove the mold and let cool before unmolding.