Egg Custard With Cognac Butterscotch Topping Recipe

How to make it

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• Wisk all ingredients until blended smooth
• Pour into individual ramekins and cover tightly with foil and secure with rubber band
• Pour 1/2 cup water in the pressure cooker and place a steamer tray on bottom
• Arrange the filled ramekins on the tray, stacking a second layer as needed
• Secure the lid and bring to 15 psi over high heat
• Reduce the heat to lowest setting to maintain pressure
• Cook 4 minutes
• Remove from heat and use the natural release method before opening lid
• Chill custard to set
• To serve remove foil and spoon heated butterscotch sauce below over custard or transfer to small plate and spoon on sauce
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• Butterscorch sauce
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• Bring 4 Tbs and 1/2 cup light brown sugar to a boil
• Add 2 Tbs Courvoisier and remove from heat
• Add 1/4 cup heavy cream, return to heat stirring until it boils
• Remove from heat and spoon on to custard