Presto 01241 - Page 36

36
VANILLA CUSTARD
2 cups low-fat milk
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
Ground nutmeg
1 cup water
Mixmilk,eggs,sugar,salt,andvanillainabowl;pourintoindividualcustardcups.Sprinklenutmegoncustards.Covereachcup
rmlywithaluminumfoil.Pourwaterintocooker.Placecustardcupsonrackincooker.Closecoversecurely.Placepressureregulator
on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once. Chill.
4 servings
1 can (16 ounces) solid-pack
pumpkin
1 can (14 ounces) sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon nely chopped
candied ginger, optional
¼ teaspoon ground cloves
1 cup water
• • • • • • •
Whipped cream, optional
Mixpumpkin,milk,eggs,cinnamon,ginger,andclovesinabowl;pourintoindividualcustardcups.Covereachcuprmlywith
aluminum foil. Pour water into cooker. Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Refrigerate until chilled. Serve with
whipped cream, if desired.
8 servings
PETITE PUMPKIN CUSTARDS
4 cups apples, peeled and sliced
1 tablespoon lemon juice
½ cup quick cooking oats
¼ cup packed brown sugar
2 tablespoons our
1 teaspoon ground cinnamon
2 tablespoons butter,
softened
2 cups water
Greasea1-quartbowlwhichwilltlooselyincooker.Sprinkleappleswithlemonjuice.Mixoats,brownsugar,our,andcinnamon
inabowl.Addbutter.Usingapastryblenderorngers,workbutterintomixtureuntilitresemblescoarsecrumbs.Placeapplesin
preparedbowl.Sprinkleoatmixtureevenlyoverapples.Coverbowlrmlywithaluminumfoil.Pourwaterintocooker.Placebowl
on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20 minutes with pressure regulator rocking
slowly. Cool cooker at once.
4 servings
OATMEAL APPLE CRISP
CHEESECAKE
1 8-ounce package cream cheese
1 3-ounce package cream cheese
½ cup sugar
2 eggs
½ cup vanilla wafer crumbs
2½ cups water
Coat 6 custard cups with no-stick cooking spray. Beat cream cheese until smooth in a medium bowl. Add sugar and beat in eggs. Pour
mixtureintopreparedcustardcups.Topwithvanillawafercrumbs.Covereachcuprmlywithaluminumfoil.Pourwaterintocooker.
Place custard cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes with pressure
regulator rocking slowly. Cool cooker at once. Cool cheesecake. Cut around inside of cups to loosen and invert onto serving dish.
Chill. Top with one of the following sauces, if desired.
6 servings
CARAMEL SAUCE—Combine ¼ cup soft cream cheese, ¼ cup brown packed sugar, 1 tablespoon granulated sugar, and
¼teaspoonvanilla.Mixthoroughly.Spoonovercheesecake.Garnishwithpecans.Refrigerateuntilserving.
FRUIT SAUCE—Spooncannedfruitpiellingofyourchoiceovercheesecake.Refrigerateuntilserving.