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Instant Pot Orange Creamsicle Custard Cups
Sweet orange and vanilla combine to create a creamy-dreamy, stevia-sweetened, nourishing custard in a portable jar. Perfect for school lunches, picnics, or grab-and-go snacking!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 4 hours 10 minutes
Servings 5 jars
Ingredients
- 3cupsfull-fat coconut milk2 cans, room temperature
- 2pastured eggs
- 1/4cupfreshly squeezed orange juice1 medium-size navel orange
- zest of 1 medium-size navel orange
- 3scoops Perfect Supplements Collagen
- 2teaspoonsvanilla
- 1/16teaspoonpowdered stevia extract
- pinchsalt
- 2 to 4drops wild orange essential oiloptional but recommended
- 1-1/2scoops Perfect Supplements Gelatin
Instructions
- To a blender, add the coconut milk, eggs, orange juice and zest, collagen, vanilla, stevia, and salt.
- Blend on medium speed until combined.
- Taste and add more stevia and/or orange essential oil, to taste. Add gelatin and blend again until combined.
- Pour the custard mixture into five half-pint Mason jars and secure a lid on each jar.
- Prepare the Instant Pot by adding 1 cup of water to the stainless steel insert, then place the metal trivet into the pot. Also, make sure the silicon ring is in place on the lid.
- Place the jars on the trivet.
- Put the lid on the Instant Pot, checking to see that it's properly sealed and the vent is closed.
- Press the "Manual" button, adjust the pressure to high, and set the time to 5 minutes.
- When the pot beeps, immediately turn off the Instant Pot and manually release pressure.
- Using a towel or pot holder, carefully remove the jars from the pot. Allow them to cool on the counter until you can comfortably pick them up with your hands.
- Then, place them in the fridge to set completely.
- You may notice separation as the custard cools and sets. This is normal. Simply give each jar a shake a few times as they cool to re-incorporate all the ingredients.
- Enjoy as a grab-and-go snack, dessert, on a picnic, or packed in a lunch!