TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 47
Flan
4 - 6 Servings
INGREDIENTS
3 cups water 3/4 cup of sugar
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla
METHOD
1In nonstick skillet over medium heat, melt sugar until
2Place 2 cups of water in cooking pot.
3Combine eggs, milks and vanilla. Pour into baking pan on to of caramel.
4Top baking pan with a piece of paper towel. Wrap well with aluminum foil. Place into cooking pot of pressure cooker.
5Lock lid in place.
6Select Rice function, and set timer for 12 minutes.
7When cooking cycle is complete and all pressure has been released, remove lid.
8Carefully remove baking pan from pressure cooker, and refrigerate flan until ready to serve.
9To serve, run a knife around the inside of baking pan, place a plate over, and invert flan onto plate.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Chocolate Truffle Crème Brulee
6 Servings
INGREDIENTS
2 cups heavy whipping cream
1 cup bittersweet chocolate pieces or chips 1/3 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
5 large egg yolks
METHOD
1Heat cream in microwave until very hot, about 2 minutes. Pour hot cream over chocolate pieces in a large bowl. Whisk until chocolate is completely melted.
2Whisk in remaining ingredients. Divide between 6 ramekins.
3Place a folded kitchen towel in bottom of pressure cooker removable pot. Pour in 3 cups water. Place ramekins on towel taking care to keep them level. You may be able stack them all in the pressure cooker by building the ramekins up, pyramid style. If not, cook them in two batches.
4Lock lid in place. Select Rice setting.
5When cooking cycle is complete, allow pressure to release naturally. When all pressure has been released, remove lid, tilting it away from you to avoid steam. Carefully remove ramekins using tongs or potholders.
6Sprinkle an even layer of granulated sugar over tops of each ramekin. Place them on a heatproof surface and burn the tops to a nice amber color using a blowtorch. I do not find that caramelizing the sugar works well under the oven broiler. If you do not have a torch, make the Microwave Caramel recipe on page 55, or omit the caramelized sugar step.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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