Rhubarb Custard

Preparation time : 20 minutes

Cooking time : 6 minutes

Servings : 4

Ingredients :

●1 cup heavy cream

●1 cup water, for cooking

●4 packets Splenda

●½ teaspoon vanilla extract

●3 eggs, beaten

●2 tablespoons butter, melted

●1/3 cup rhubarb, chopped 

Directions :

Whisk together eggs with Splenda. Then add vanilla extract and heavy cream. Add butter and whisk the mass until homogenous. Add chopped rhubarb and mix up the mixture with the help of the spoon. Then pour the mixture into 4 ramekins. Cover every ramekin with foil. Pour water and insert the trivet in the instant pot. Place the ramekins with rhubarb custard on the trivet and close the lid. Cook the meal on manual mode (high pressure) for 6 minutes. When the time is over, allow the natural pressure release for 10 minutes. Remove the foil from the ramekins and let them cool for 5-10 minutes before serving.

Nutrition : calories 205, fat 20.2, fiber 1.2, carbs 3.6, protein 4.9