This is another recipe for summer days. Here, you make a puree with carrots and then mix them up with the custard ingredients. It will be a fine first course dish.
Cook the carrots 12min under pressure in the steam basket with 200ml of water
In a bowl beat the eggs, the cream, salt, and pepper
Crush the mashed carrots with butter
Add the cream and gruyere to the mashed carrots
In the tank, put 30cl of water, put the dough in a covered mold and then in the steam basket
Switch the instant pot to pressure cooking mode 25min
Serving Size 1