PAgepressureheadercook..... recipeS - DESSERTS
Basic Egg Custard
Serves 4
Ingredients
4 eggs, beaten
1⁄3 cup caster sugar ¾ cup (200ml) milk
1½ teaspoons vanilla extract
Method
1.In a large bowl, whisk eggs, sugar, milk and vanilla together.
2.Pour mixture through a fine sieve into a greased 6 cup soufflé or ovenproof dish.
3.Cover with 2 sheets of greaseproof paper and 2 sheets of aluminum foil and secure with string.
Pressure Cook Setting
4.Position trivet into removable cooking bowl and pour in 2 cups of boiling water. Place soufflé or ovenproof dish onto trivet. Secure lid on.
5.Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
6.Enter 25 minutes TIME, time is displayed on LED.
7.Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to LOW position. Press START/CANCEL button.
8.Once timer is “0” and 5 beeps sound, release PRESSURE.
9.Open lid. Allow custard to firm for 20– 30 minutes before serving. The custard can be refrigerated overnight and serve with stewed fruit.
NOTE
If using a metal dish this may cook faster so suggest to shorten cooking time by 10 minutes.
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BPR600XL_IB_B13.indd 45 | 18/01/13 1:03 PM |
