25
Petite Pumpkin Custards
1 (15-ounce) can solid-pack
pumpkin
1 (14-ounce) can sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon chopped candied ginger
or ½ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups water
• • • • • • •
Whipped cream (optional)
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves in a medium bowl.
Pour into eight 5-ounce ramekins. Cover each securely with aluminum foil.
Add water and cooking rack to cooking pot. Place four ramekins on
cooking rack. Then, stack the other four ramekins opposite the bottom four
ramekins. Close and secure cover. Place quick pressure release valve on
vent pipe. Select the DESSERTS function, adjust time to 13 minutes, and
press start.
When time is up, use quick pressure release.
Remove ramekins to cool on wire rack. Refrigerate until chilled. Serve
with whipped cream.
8 servings
Cinnamon Raisin Bread Pudding with Rum Sauce
Rum Sauce (recipe below)
1 (12-ounce) can evaporated milk
3 eggs
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
5 cups French bread, cut into
1-inch cubes
1 cup raisins
2 teaspoons butter, divided
2 cups water
Prepare Rum Sauce.
Grease a 1½ quart bowl or soufé dish with 1 teaspoon of the butter.
Grease a piece of aluminum foil that will t over the rim of the bowl with
the remaining butter.
Whisk milk, eggs, sugar, cinnamon, and nutmeg in a large bowl until
frothy. Stir in bread and raisins, pushing down cubes to make sure some of
the mixture is absorbed by the bread. Pour mixture into the prepared bowl.
Cover with the prepared foil, buttered side down, and secure around the
rim of the baking dish (do not wrap the entire baking dish). Add water and
cooking rack to cooking pot. Place baking dish on cooking rack. Close and
secure cover. Place quick pressure release valve on vent pipe. Select the
DESSERTS function, adjust time to 32 minutes, and press start.
When time is up, use quick pressure release.
Remove dish from cooker; remove foil. Stir and serve warm or at room
temperature with rum sauce.
6 to 8 servings
Rum Sauce
½ cup butter
½ cup sugar
⅓ cup heavy whipping cream
1 tablespoon light corn syrup
2 tablespoons rum
Heat butter, sugar, cream, and corn syrup in a medium sauce pan over low
heat until butter melts and sugar dissolves, about 10 minutes. Cook over
medium heat and boil gently for 2 minutes, stirring occasionally. Remove
from heat and add rum. Serve warm or at room temperature over bread
pudding.
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