Raspberry White Chocolate Bread Pudding

5QPressureCookerMan08 6/5/08 12:12 PM Page 55

Raspberry White Chocolate

Bread Pudding

4 Servings

INGREDIENTS

1 cup granulated sugar

4 large eggs

1/2 teaspoon kosher salt

1 tablespoon fresh lemon juice

2 teaspoons excellent quality pure vanilla extract

2 cups heavy whipping cream

2 tablespoons unsalted butter, melted

3 croissants, cut into 2-inch pieces (stale is fine) 1/2 cup fresh or frozen raspberries

2 tablespoons white chocolate chips

METHOD

1Spray or grease a 6-cup baking mold or pan. Set aside.

2In a large bowl, whisk together sugar, eggs, salt, lemon juice, vanilla, cream and melted butter. Whisk until sugar is dissolved. Gently fold in croissant pieces.

3Pour one-third of mixture into prepared pan. Scatter a layer of raspberries and white chocolate over mixture. Repeat layers twice.

4Place a folded kitchen towel in bottom of pressure cooker removable pot. Pour in 3 cups water. Place pan of bread pudding on top of towel.

5Lock lid in place. Select Rice setting, and set timer for 11 minutes.

6When 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 pan of bread pudding, using potholders.

7Serve warm with additional raspberries and slightly sweetened whipped cream, if desired.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

Silky Flan with

Microwave Caramel

4 Servings

INGREDIENTS

1 recipe Microwave Caramel, page 54

1 cup whole milk

1 cup heavy whipping cream 2/3 cup granulated sugar 1/8 teaspoon kosher salt

1 teaspoon excellent quality pure vanilla extract

2 large eggs

3 large egg yolks

METHOD

1Place all ingredients in large mixing bowl and whisk until smooth. Pour mixture over 4 caramel-lined ramekins.

2Place a folded kitchen towel in bowl of pressure cooker removable pot. Pour in 3 cups water. Place ramekins on towel taking care to keep them level.

3Lock lid in place. Select Rice setting, but cancel cooking after 3 minutes (3 minutes earlier than preset time.)

4When cooking cycle is complete, release pressure manually. When all pressure has been released, carefully remove lid, tilting it away from you to avoid steam. Carefully remove ramekins using tongs or potholders.

5Serve warm or cold. Remove flan from ramekin by first running a thin-bladed knife around edge of custard to loosen it. Invert onto serving plate, letting the now liquid caramel dribble over top.

Recipe courtesy Marian Getz, Wolfgang Puck Chef