Wolfgang Puck BPCRM040 Use & Care Manual page 24

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 45
Coconut Rice Pudding
4 Servings
INGREDIENTS
1 1/2 cups coconut milk
1 1/2 cups milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 cup arborio rice
1 tablespoon almond essence
1/2 cup golden raisins
1/4 teaspoon ground cinnamon, optional
METHOD
1 Combine coconut milk, milk, sugar and salt in uncovered
cooking pot.
2 Add rice and almond essence. Stir until well blended.
3 Lock lid in place and set timer for 20 minutes.
4 When cooking cycle is complete and all pressure has been released,
remove lid.
5 Stir in raisins and cinnamon until well incorporated. Cover and allow
to cool for 10 minutes. Serve warm or cold.
Recipe courtesy Wolfgang Puck
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Flan
4 - 6 Servings
INGREDIENTS
3 cups water
3/4 cup of sugar
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla
METHOD
1 In nonstick skillet over medium heat, melt sugar until caramel-like in
color. Pour caramel evenly into an 8-inch round baking pan. Spray
with cooking spray.
2 Place 2 cups of water in cooking pot.
3 Combine eggs, milks and vanilla. Pour into baking pan on to
of caramel.
4 Top baking pan with a piece of paper towel. Wrap well with
aluminum foil. Place into cooking pot of pressure cooker.
5 Lock lid in place and set timer for 12 minutes.
6 When cooking cycle is complete and all pressure has been released,
remove lid.
7 Carefully remove baking pan from pressure cooker, and refrigerate
flan until ready to serve.
8 To serve, run a knife around the inside of baking pan, place a plate
over, and invert flan onto plate.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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