Wolfgang Puck BPCR0010 manual Flan, Kahlua Chocolate Chip Cheesecake, servings

Flan

5 servings

INGREDIENTS

3/4 cup sugar 3 cups water

3 large eggs, beaten

1 can (14 ounces) sweetened condensed milk

1 cup milk

1 tablespoon vanilla

METHOD

1In a nonstick skillet, melt sugar over medium heat until it becomes a caramel-like color. Pour caramel evenly between 4 custard cups.

2Put water in pressure cooker and begin to heat at 400°.

3Mix all other ingredients well and pour into prepared cups.

4Wrap each cup well with aluminum foil. Place on rack in pressure cooker. Secure lid on pressure cooker.

5When pressure indicator pops up, set a kitchen timer for 12 minutes.

6When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

7Remove custard cups from pot and refrigerate until ready to serve.

8To serve, run a knife around the inside of custard cup, place a plate over cup, and invert flan onto plate.

Recipe courtesy Wolfgang Puck

Kahlua Chocolate Chip

Cheesecake

4 servings

INGREDIENTS

1 sleeve sugar-free chocolate wafers, crumbled 1/4 cup butter, melted

1/3 cups sugar

3 tablespoons powdered sugar

3 packages (8 ounces each) cream cheese, softened

3 large eggs

1/2 cups sour cream

1 small bottle coffee liqueur

3 tablespoons cornstarch

1 cup chocolate chips

3 cups water

METHOD

1Mix chocolate wafers with butter in a food processor. Press mixture into bottom of a 7-inch springform pan, coated with nonstick cooking spray.

2Beat sugars and cream cheese together in large bowl with electric mixer, until smooth. Add eggs one at a time, incorporating well. Add sour cream, liqueur and cornstarch. Mix well. Stir in chocolate chips

3Pour mixture into springform pan. Wrap springform pan well with aluminum foil to prevent steam and water from seeping into pan.

4Pour two cups of water into pressure cooker. Place rack in pressure cooker. Place springform pan on rack. Secure lid on pressure cooker.

5Set temperature to 400°. When pressure indicator pops up, reduce temperature to 300°. Set a kitchen timer for 30 minutes.

6When cooking cycle is done, turn off heat and leave cake in pressure cooker for another 30 minutes.

7Refrigerate for at least 2 hours or until chilled through.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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