Ingredients
The following ingredients have 4 Servings
- 2 egg yolks
- 2 tablespoons water
- 1/4 cup Swerve
- 1/2 cup cream
- 1/4 cup almond milk
- 1/2 teaspoon vanilla
- 4 strawberries
- 4 blueberries
Instruction
- Place trivet in Instant Pot and then pour 1 1/2 cup of water over it.
- In a small pan on the stove, add the Swerve and water and whisk until dissolved.
- Take off the stove and whisk in the cream, almond milk and vanilla.
- In a bowl, whisk the egg yolks.
- Add a tablespoon of the cream mixture and whisk into the eggs.
- Very slowly add in all of the cream mixture while whisking.
- Pour into small ramekins or jars and place on trivet in your Instant Pot.
- Place on lid and turn pressure release valve to the back and press manual for 6 minutes.
- When finished, quick release the pressure and carefully take out the jars. They will be very hot.
- Let cool for a few minutes and then refrigerate for a few hours.
- Take out of refrigerator and decorate with sliced strawberries and blueberries and refrigerate until ready to eat.
