0 Instant Pot Creamy Egg Nog!

Egg nog is a favorite around the holidays. If you are concerned about using raw eggs in egg nog, you may want to try this 'cooked' or custard version. Cooking your eggs will ensure that your egg nog is free from any salmonella bacteria, which is great if you have guests that are young, pregnant, or elderly. It is important to use fresh eggs and fresh milk with this recipe. What works even better is using superfine sugar and freshly grated nutmeg.

This recipe is super easy, as you don't have to separate your egg/egg whites, or whip up some heavy cream to add later.

Let's get started!

This is a cool tip, and one that you will want to use for this recipe and for when you make yogurt in your Instant Pot.

Put several ice cubes into your pot. This will help prevent your milk mixture from scorching or sticking to your pot. I didn't believe it till I tried it. Here's the science behind it:

"This will pre-coat the metal surface with water molecules and the coat will protect the surface from direct contact with the milk proteins when you pour the milk in. When the pot becomes heated, the molecules take longer to contact the hot metal and bond to it. So less protein sticks to the bottom of the pan and scorches." - NYT Yogurt Making Tips 

Dump out the ice cubes and water, but don't wipe the pot dry.

In a separate bowl, whisk your eggs.

Add your sugar. I started with 3/4 cup. If you have superfine sugar, that will mix in and dissolve more readily. If you want to use honey, you may want to add it after your milk has heated, as it will dissolve more easily.

Add your milk. I used 1%, but you can use any milk percentage you want. Whole milk will give you the creamiest texture.

Pour your mixture into the Instant Pot. Close the lid, the vent, and select Yogurt, then Adjust. Your display should read Boil. Yogurt and More will light up.

When the cycle is complete, take the temperature with an instant read thermometer. It should read at least 160°F. If not, select Saute, Adjust to Low, and stir the milk till you reach 160°F. This will give you a custard style egg nog and help thicken it.

Pour the milk mixture over a fine mesh sieve that is set inside a bowl or 8 cup glass measuring cup.

Scrape out the cooked egg mixture from the bottom. Don't worry! The ice cubes have prevented the egg/sugar mixture from scorching and sticking. The egg mixture is very soft.

Push all of the the egg mixture through the sieve. Don't worry, your egg not will not be lumpy. It will be smooth and creamy. You may need to scrape the bottom of the sieve to continue.

*One reader doesn't use a sieve - she simply puts in in her BlendTec mixer until smooth and creamy.

Add your half and half to the warm egg/milk mixture. Stir till combined.

Add vanilla extract (I make vanilla extract in the pressure cooker!) and ground nutmeg. If you have access to a microplane zester and fresh nutmeg, go for it. The taste and aroma will be incredible!

Put this mixture into a covered pitcher or container and chill for several hours or over night.
Shake or stir before serving.


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6 eggs (use fresh eggs)
½-1 cup sugar, depending on your taste (I used ¾ cup granulated)
2 cups fresh milk (whole milk will give you the creamiest texture)
2 cups half and half or heavy cream (heavy cream will help make it thicker)
1 ½ teaspoons vanilla extract
¼-1/2 teaspoon of ground nutmeg (I used ¼ teaspoon)
4-6 ice cubes
Fine meshed sieve

In a medium size bowl, whisk the eggs.
Add sugar, whisk to dissolve.
Stir in 2 cups milk.
Set aside.

Put ice cubes in the pressure cooker liner. Swirl the pot to move the ice cubes all across the bottom of the pot.

Empty the ice cubes and water, but do not dry the pot.

Add the egg mixture to the pot.
Cover with pressure cooker lid. Close the vent.
(You can use a dinner plate, glass lid, or a flat silicone suction lid)
*Select Yogurt, quickly push Adjust. Pressure cooker will display BOIL.
Cycle should finish in 20-25 minutes.
Open the pressure cooker, whisk, and take the temperature.
If the temp reads 160°F or higher, remove the pot from the cooker.
If not, use Saute Normal, and whisk till you reach 160°F.

Set a fine meshed sieve over a large bowl.*
Pour the hot egg mixture into the sieve. Scrape any cooked egg into the sieve.
Using a rubber spatula, stir and push the egg mixture through the sieve.
*Or use a blender to mix smooth

Stir in half & half or heavy cream until smooth.
Add vanilla extract and nutmeg.

Pour into a covered pitcher or container, and chill for several hours or overnight.
Egg nog will stay fresh in the fridge for 4-5 days.

Makes 6 cups of egg nog.
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