I love my Instant Pot! I love this recipe so much, it’s worth having an IP just for boiling eggs and making this!!! I have made these little custards a few times now. Last time, I used mushrooms. This time I am using chorizo! We cooked up some chorizo for breakfast the other day, and set aside some for custards. I was very excited to find chorizo at my pastured farmer’s shop in town. This recipe serves six, as an appetizer or side dish. It is very rich!
*If you sub something else for chorizo, you might want to add salt and pepper. Chorizo is already salty and spiced, so I did not.
Keto Chorizo Custards in the Instant Pot
2 cups heavy cream
6 egg yolks, I used medium sized farm eggs
pinch sea salt
~1/2 cup cooked chorizo
6 half cup ramekins, aluminum foil
Keep uneaten custards covered in the fridge. You can heat them back up by using trivet, 1.5 cups water and turning manual time on for 3 minutes and a quick release.