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DESSERTS
Add a fabulous finale to any meal with desserts prepared in your pressure cooker. Pressure cooking gives an even texture to pudding and
a satiny feel to custards.
Desserts may be prepared in oven-safe custard cups or any metal mold which will fit loosely in the steamer basket 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 steamer
basket in the cooker. Then place the mold or custard cups in the steamer basket. Up to four custard cups of dessert can be pressure cooked
at a time. Place two custard cups in the steamer basket. Then, stack the other two custard cups opposite the bottom two 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 ⅔ 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
½ 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. Pare top ⅓ of apples. Fill centers with raisin mixture. Top each with ¼ of the butter. Place the reserved
wine, water, and apples in cooker. Place the PressureTru
indicator on the vent pipe and
cook 7 minutes at LOW PRESSURE . Let
pressure drop of its own accord .
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
½ 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 ½ cup water
into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook
10 minutes at HIGH PRESSURE . Release pressure quickly .
Stir milk, sugar, raisins, and cinnamon into rice. Cover bowl firmly with
aluminum foil. Place bowl in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook
3 minutes at HIGH PRESSURE . 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 low-fat milk
2 egg, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Nutmeg
½ 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 in steamer basket in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 6 minutes at HIGH PRESSURE . Release pressure quickly .
Chill custard.
Nutrition Information Per Serving
4 servings, 137 Calories, 4 g. Fat, 118 mg. Cholesterol
Variation: Coconut Custard
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.