i remembered i have a pressure cooker and also that people make baked style custard in the pressure cooker
i will find out how it tastes once the pressure vessel cools enough i can squeeze a hand in and extract the custard lmao i did not fully think this one through
it did have some ... moisture ... problems, but also while that was probably mostly a condensation issue it kinda just ended up with it sitting in like a thin syrup? which is weirdly kinda pleasant?
this one is kinda actually a fast custard or like at least a medium speed custard, the pressure means cook time is real low and it comes out already mostly set
also don't have to separate eggs or temper or anything which like ...... it's not that i doooon't like doing little fiddly things but "just dump the stuff into a pyrex, electric mixer with whisk attachment, throw it in the thing for 10 minutes + 10 minutes natural release" is kinda compelling.....