18
Desserts
There are some desserts that the pressure cooker does remarkably well: custards, puddings (especially bread pudding), and cheesecake .
These desserts may be prepared in oven-safe custard cups, ramekins, or any metal mold or form which will fit loosely in the cooking pot .
Fill molds ⅔ full and cover the top securely with aluminum foil. Place the mold or ramekins on the cooking rack in the cooking pot. The
pressure cooker will hold up to 6 ramekins, depending on the shape and size . To position more than 3 ramekins in the cooking pot, you
will need to place 3 of the ramekins on the cooking rack and then position the remaining ramekins on top of the first layer, making sure
to stagger the top layer .
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker .
FOR DESSERTS, DO NOT FILL COOKING POT OVER ⅔ FULL!
Custard
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
Mix eggs, sugar, vanilla, and salt in a medium bowl. Add milk and mix well. Pour ½ cup of the custard mixture into each of four 5-ounce
ramekins . Cover the top of each ramekin securely with aluminum foil . Add water and cooking rack to cooking pot . Place three of the
ramekins on the cooking rack and then place the remaining ramekin in the center on top of the first layer of ramekins. Close cover. Place
quick pressure release valve on vent pipe . Press
DESSERTS
and then adjust time to 5 minutes . When time is up, use quick pressure
release method . Remove ramekins to cool on a wire rack . Refrigerate until chilled .
4 servings
Variations:
Coconut Custard
Follow the custard directions above but, before pouring custard mixture into ramekins, place 1 tablespoon of shredded coconut into each
of the ramekins .
Chocolate Custard
Follow the custard directions, mixing eggs, sugar, vanilla, and salt . Then heat milk and 1 square (1 ounce) of grated baking chocolate just
until chocolate is melted . Allow to cool slightly and then add to the egg mixture . Follow the rest of the custard directions .
Ruby Pears
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such as Cabernet
or Merlot (26 ounces of grape juice can be
substituted for wine)
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
Core pears from the bottom, keeping top and stem intact . Combine wine and jelly in cooking pot . With cooking pot in cooker body, press
SAUTÉ
and heat until jelly is melted . Press
CANCEL
. Peel thin strip of rind and squeeze juice from lemon; add to pot . Add rosemary,
vanilla bean, cloves, and peppercorns to the liquid and then place pears in the liquid . Close cover . Place quick pressure release valve
on vent pipe . Press
DESSERTS
and then adjust time to 8 to 10 minutes . When time is up, use quick pressure release method . Carefully
remove pears and place into a deep container . Cover pears with hot wine mixture and allow to cool . Refrigerate for 24 hours .
4 servings
Stuffed Apples
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes . Drain, reserving wine . Combine raisins, nuts, sugar, orange rind, and cinnamon in a small
bowl . Core apples, cutting to but not through bottoms . Peel top one-third of each apple . Fill each apple center with an equal amount
of raisin mixture . Top each with one-fourth of the butter . Place reserved wine, water, and cooking rack in cooking pot . Place apples on
cooking rack . Close cover . Place quick pressure release valve on vent pipe . Press
DESSERTS
. When time is up, allow pressure to drop
of its own accord .
4 servings
