What You Need:

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1/8 t of salt
1 t of vanilla
1 t of nutmeg

How to Make It:

Lightly spray 4 custard cups with a non stick cooking spray.
In a mixing bowl blend together the milk and eggs.
Add in the cocoa and salt.
Add the vanilla and mix well with an electric mixer on medium speed.
With an electric mixer mix until combined well.
Fill the custard cups 2/3 full with the mixture.
Lay the trivet into the bottom of the cooker.
Tightly cover each cup with aluminum foil and place on the trivet.
Quickly bring the pressure up and cook for 4 minutes.
Quickly release the pressure under cold water.
Sprinkle the top of each cup with nutmeg before serving.

A basic egg custard is made from this recipe by leaving out the cocoa and adding 2 T of sugar. You can use the basic egg custard to make caramel custard by placing 1 1/2 T of brown sugar in the bottom of each custard cup before adding the custard. When the custard is cooked turn the cup upside down and let the brown sugar sauce ooze down the side of it.

Makes 4 servings