Custard (Instantpot)

1 1/2 c raw milk (even better is heavy cream)

4 egg yolks and 1 whole egg

1/4 c (85 g) honey (or 1/4 c maple syrup (76 g)) (9 carbs per ramekin)

1/4 t salt

1/2 t vanilla

Heat milk (or cream) in saucepan to 180 degrees. 

While milk heats, whisk together yolks, honey (or maple syrup), and salt in a 4-cup glass measuring cup.

Add about 1/2 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.

Put a sieve over the saucepan and pour the mixture back into the saucepan. Then to make pouring easier, put a sieve over the 4-cup glass measuring cup, and pour the mixture back into the measuring cup.

Pour into 6 ramekins. Cover with foil (or loose lids?)

Put into Instantpot (on rack with 1 cup of water in it). Cook on low pressure for 1 minute and allow a natural release.

This custard is delicious warm or cold. Warm with warm berries is a favorite.

Someday try replacing raw milk and honey with helvitica langum yogurt. Don't heat first. Try one 4-oz jar - almost 1/2 c yogurt/1 egg or egg yolk (maybe beat and strain first)/pinch salt/1/8 t vanilla - will it work? will it be sweet?