Rich Chocolate Nutmeg Custard

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1 t of vanilla
1/8 t of salt
1 t of nutmeg

Spray 4 custard cups with a non stick cooking spray.
Place the milk and eggs into a mixing bowl and blend together well.
Add the cocoa, vanilla and salt.
Beat with an electric mixer until combined well.
Divide the mixture into the custard cups filling them 2/3 full.
Place the trivet into the cooker.
Cover each cup tightly with aluminum foil and place on the trivet.
Bring the pressure up quickly and cook for 4 minutes.
Release the pressure quickly under cold water.
Remove the custard cups and sprinkle the top of each with the nutmeg.

There are many variations to this custard. To make a basic egg custard, leave out the cocoa and add 2 T of sugar. For caramel custard use the basic egg custard recipe and place 1 1/2 T of brown sugar into the bottom of each custard cup before adding the custard. After cooking turn the custard upside down and the brown sugar will form a caramel sauce that oozes down the side of the custard.

Makes 4 servings