| VANILLA CUSTARD | ||
2 | cups skim milk | 1⁄2 | teaspoon vanilla |
4 | egg whites, slightly beaten |
| Nutmeg |
1⁄4 | cup sugar | 11⁄2 | cups water |
1⁄4 | teaspoon salt |
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Combine milk, egg whites, 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 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. Chill custard.
Nutrition Information Per Serving | 5 servings |
84 Calories, 0 g Fat, 2 mg Cholesterol |
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VARIATION: CHOCOLATE CUSTARD
Heat skim milk with 3 tablespoons cocoa. Follow vanilla custard directions.
VARIATION: COCONUT CUSTARD
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.
| Petite Pumpkin Custards | ||
1 | 1 | teaspoon finely chopped | |
| pumpkin |
| candied ginger, optional |
1 | 1⁄4 | teaspoon ground cloves | |
| condensed milk | 2 | cups water |
3 | eggs, beaten |
| • • • • • • • |
1 | teaspoon ground cinnamon |
| Whipped cream, optional |
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Refrigerate until chilled. Serve with whipped cream, if desired.
Nutrition Information Per Serving |
| 8 servings | |
207 Calories, 6 g Fat, 97 mg Cholesterol |
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| CHEESECAKE |
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1 | 2 | eggs | |
1 | 1⁄2 | cup vanilla wafer crumbs | |
1⁄2 | cup sugar | 21⁄2 | cups water |
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and
COOK 15 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired.
Nutrition Information Per Serving | 6 servings |
305 Calories, 23 g Fat, 157 Cholesterol |
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CARAMEL SAUCE — Combine 1⁄4 cup soft cream cheese, 1⁄4 cup brown sugar, 1 tablespoon granu- lated sugar, and 1⁄4 teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans. Refrigerate until serving.
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until serving.
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