27
desserTs
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the pressure cooker. Fill molds only ⅔
full to allow for expansion of food. Cover securely with aluminum foil shaped to the sides of the mold. Place the mold or custard cups on
the cooking rack in the cooker. Up to six custard cups of dessert can be pressure cooked at a time. Place three custard cups on cooking
rack. Then, stack the other three custard cups opposite the bottom three custard cups.
To test custards for doneness, insert a knife into the center. If the knife comes out clean, it is done. If not, it will be necessary to bring the
cooker back up to pressure and cook the custard a minute or two longer.
Do not cook applesauce, cranberries, or rhubarb in the pressure cooker.
FOR DESSERTS, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
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 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. Core apples,
cutting to but not through bottoms. Peel top one-third of apples. Place each apple on square of aluminum foil that is large enough to
completely wrap apple. Fill centers with raisin mixture. Top each with one-fourth of the butter. wrap foil around apple, pinching firmly
together at top. Place reserved wine, water, and apples in cooker. Place pressure regulator on vent pipe and
cook 10 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving
4 servings
224 Calories, 8 g Fat, 8 mg Cholesterol
RICE PUDDING
1 cup long-grain white rice
1½ cups water
1 cup water
• • • • • • •
1 cup whole milk
½ cup sugar
½ cup raisins
½ teaspoon cinnamon
Combine rice and 1½ cups water in a metal bowl which fits loosely in cooker. Cover bowl firmly with aluminum foil. Pour 1 cup water
into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 10 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with aluminum foil.
Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 3 minutes with pressure regulator
rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving
6 servings
238 Calories, 2 g Fat, 24 mg Cholesterol
VANILLA CUSTARD
2 cups lowfat milk
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg
1 cup water
Combine milk, eggs, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg on custards. Cover each cup firmly with
aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and
cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once.
Chill.
Nutrition Information Per Serving
4 servings
137 Calories, 4 g Fat, 118 mg Cholesterol
