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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 oven-safe mold or form which will fit loosely in the cooking pot. This
pressure cooker will hold a 9-inch springform pan or up to 8 ramekins, depending on their shape and size. 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. To position more than 4 ramekins in the
cooking pot, you will need to place 4 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
4 eggs, beaten
⅓ cup sugar
1 teaspoon vanilla extract
½ teaspoon salt
3 cups milk
2 cups 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 eight 5-ounce
ramekins. Cover the top of each ramekin securely with aluminum foil.
Add water and cooking rack to cooking pot. Place four of the ramekins
on the cooking rack and then stack the remaining ramekins opposite the
bottom layer of ramekins. Close and secure cover. Place quick pressure
release valve on vent pipe. Select the DESSERTS function, adjust time to 7
minutes, and press start.
When time is up, use quick pressure release.
Remove ramekins to cool on a wire rack. Refrigerate until chilled.
8 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 2 ounces 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.
Orange Cheesecake
1 (11-ounce) can mandarin
oranges, well drained
20 ounces cream cheese
(2½ eight-ounce packages)
¾ cup sugar
3 eggs
¾ cup crushed vanilla wafers
2 cups water
Cut aluminum foil to fit bottom of 9-inch springform pan. Place foil into
pan and lightly grease foil. Decoratively arrange orange sections on pre-
pared bottom of springform pan.
Beat cream cheese until smooth using an electric mixer. Beat in sugar. Beat
in eggs, one at a time. Pour mixture over orange sections. Sprinkle top with
vanilla wafers. Cover pan with aluminum foil and secure around the rim of
the pan (do not wrap the entire pan).
Add water and cooking rack to cooking pot. Place pan on cooking rack.
Close and secure cover. Place quick pressure release valve on vent pipe.
Select the DESSERTS function, adjust time to 40 minutes, and press start.
When time is up, use quick pressure release.
Remove pan and cool on wire rack. Refrigerate 4 hours or overnight. Loos-
en edges. Position a large plate upside down over pan; turn plate and pan
over. Remove side of springform pan, remove bottom of pan, and carefully
pull off foil.
12 servings
