55
CINNAMON APPLE FLAN WITH MAPLE SYRUP
SERVES 6
Ingredients
5 tablespoons maple syrup
1/4 teaspoon cinnamon
2 apples, peeled and cut in 1/4"
slices
3 whole eggs 3 egg yolks
1/4 teaspoon vanilla
6 tablespoons sugar
2 1/2 cups milk
Directions:
-
In a small saucepan, combine the maple syrup and the cinnamon. Add
the apple slices and slowly simmer until the apples are tender.
-
Divide the mixture into 6 greased oven-safe custard cups. In a large
bowl, whisk eggs and egg yolks. Stir in vanilla, sugar and milk. Pour
mixture slowly into the custard cups. Cover tightly with foil.
-
Fill the pressure cooker cooking pot with 2 1/2 cups water. Place as
many custard cups as will fit in the pressure cooker steamer basket (if
available) and lower into the pressure cooker.
-
Close and lock the lid and following the instructions for
“
How to use the
Pressure Cook Time button
”
on page 10 of this manual, program the
pressure cooker for 10-minutes.
-
When the pressure cooker has finished the cooking cycle, release all the
pressure by carefully setting the valve to Exhaust on the top of the lid.
Once all the pressure has released, the lid can be turned and unlocked.
-
Remove the lid, take out the basket, loosen the foil and cool the custard.
-
Refrigerate. To serve, loosen the custard from the molds with a knife
and invert onto dessert dishes.
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COCONUT RICE PUDDING
SERVES 4
INGREDIENTS:
1 Cup Arborio Rice
3 Cups Coconut Milk (Unsweetened)
2 Cups Almond Milk (Unsweetened)
1 Cup Water
3 Cinnamon Sticks
1/2 Tsp Freshly Ground Cloves
1 Whole Vanilla Bean
3 Strips Orange Zest Strip
2 Cans Sweetened Condensed Milk
In a saucepan over medium heat, add all the liquid ingredients (except the
condensed milk). Add the spices to the mixture. Leave the cinnamon sticks
and orange zest strips whole. Using a knife, gently slice a long slit down the
middle of the vanilla pod. Scrap all the vanilla bean out over the pot and
throw it in and swish it around. Add in the whole vanilla pod also and bring
the whole mixture to a light simmer. Remove from heat.
