34
35
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 six ramekins, depending on the shape and size. To
position more than three ramekins in the cooking pot, you will need to place three 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!
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.
1 cup uncooked wheat berries
2 cups water
• • • • • • •
½ cup orange juice (1 large orange)
2 teaspoons grated orange zest
(1 large orange)
¼ cup apple cider vinegar
2 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
1 small green apple, chopped
½ cup dried cranberries
½ cup chopped walnuts
Add wheat berries and water to cooking pot.
Close cover. Place quick pressure release valve
on vent pipe. Press
MULTI-GRAIN
and then
adjust time to 28 minutes.
When time is up, allow pressure to drop of its
own accord.
Cool wheat berries to room temperature. If
necessary, drain excess liquid.
Whisk together orange juice, orange zest,
vinegar, oil, cinnamon, and salt in a small bowl.
Pour over cooled wheat berries and toss to coat.
Allow to set for 15 minutes. Stir in apple, cran-
berries, and walnuts.
9 servings
1 tablespoon vegetable oil
1 medium onion, finely chopped
1½ cups wild rice
2 cups beef broth
• • • • • • •
¾ cup golden raisins
⅓ cup pecans, toasted
With cooking pot in cooker body, press
SAUTÉ
and preheat cooker. Add oil and onion; sauté
onion until translucent. Press
CANCEL
. Add
wild rice and broth. Close cover. Place quick
pressure release valve on vent pipe. Press
MULTIGRAIN
and then adjust time to 23
minutes.
When time is up, allow pressure to drop of its
own accord.
Stir in raisins and pecans; allow to steam for 5
minutes.
8 servings
1 tablespoon butter
¼ cup chopped onion
1 cup jasmine rice
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon dried rosemary
1½ cups chicken broth
• • • • • • •
¼ cup chopped walnuts
With cooking pot in cooker body, press
SAUTÉ
and preheat cooker. Add butter and melt. Add
onion; sauté until tender. Add rice, marjoram,
thyme, and rosemary; stir to coat the rice. Press
CANCEL
; add broth. Close cover. Place quick
pressure release valve on vent pipe. Press
RICE
.
When time is up, allow pressure to drop of its
own accord.
Stir in walnuts.
8 servings
Wild Rice with Raisins and Pecans
Wheat Berry Fruit Salad
Herbed Jasmine Rice
Custard
