Desserts
Add a fabulous finale to any meal with cheesecake, pudding, custard and more. All can be prepared in minutes in your pressure cooker. Pressure cooking gives an even texture to pudding and a satiny feel to custards.
Desserts may be prepared in custard cups or any metal mold which is ovenproof and will fit loosely in the steamer basket in the pressure cooker. Fill molds only 2⁄3 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.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 2⁄3 full (see page 6). When the recipe is increased, the cooking time remains the same. Because the water in the dessert recipes is for steaming and the pressure cooking time is unchanged, it is not necessary to increase the water.
FOR DESSERTS, DO NOT FILL
PRESSURE COOKER OVER 2⁄3 FULL!
Operating the cooker without cooking liquid or
allowing the cooker to boil dry will damage the cooker.
| TAPIOCA PUDDING | ||
2 | cups skim milk | 1⁄3 | cup sugar |
2 | tablespoons quick cooking | 1⁄4 | teaspoon salt |
| tapioca | 1⁄2 | teaspoon vanilla |
4 | egg whites, slightly beaten | 11⁄2 | cups water |
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine egg whites, sugar, salt, and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Unmold if desired.
Nutrition Information Per Serving |
| 6 servings | |
88 Calories, 0 g Fat, 1 mg Cholesterol |
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| RICE PUDDING |
| |
2 | cups skim milk | 2 | cups cooked white rice |
4 | egg whites, slightly beaten | 1⁄2 | teaspoon vanilla |
1⁄3 | cup sugar | 11⁄2 | cups water |
1⁄2 | teaspoon salt |
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Combine milk, egg whites, sugar, and salt. Stir in rice and vanilla. Pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer bas- ket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Stir slightly and chill pudding.
Nutrition Information Per Serving | 6 servings |
141 Calories, 0 g Fat, 1 mg Cholesterol |
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VARIATION: FRUIT AND NUT RICE PUDDING
Substitute brown sugar for white and add 1⁄2 cup raisins or dates and 1⁄2 cup chopped walnuts to above rice pudding.
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