Table of Contents
Advertisement
5QPressureCookerMan08
6/5/08
12:12 PM
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.
6
Select Rice function, and set timer for 12 minutes.
7
When cooking cycle is complete and all pressure has been released,
remove lid.
8
Carefully remove baking pan from pressure cooker, and refrigerate
flan until ready to serve.
9
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
Page 47
Flan
47
Chocolate Truffle Crème Brulee
6 Servings
INGREDIENTS
2 cups heavy whipping cream
1 cup bittersweet chocolate pieces or chips
1/3 cup granulated sugar
2 teaspoons excellent quality pure vanilla extract
5 large egg yolks
METHOD
1
Heat cream in microwave until very hot, about 2 minutes. Pour hot
cream over chocolate pieces in a large bowl. Whisk until chocolate is
completely melted.
2
Whisk in remaining ingredients. Divide between 6 ramekins.
3
Place a folded kitchen towel in bottom of pressure cooker removable
pot. Pour in 3 cups water. Place ramekins on towel taking care to
keep them level. You may be able stack them all in the pressure
cooker by building the ramekins up, pyramid style. If not, cook them
in two batches.
4
Lock lid in place. Select Rice setting.
5
When cooking cycle is complete, allow pressure to release naturally.
When all pressure has been released, remove lid, tilting it away from
you to avoid steam. Carefully remove ramekins using tongs or
potholders.
6
Sprinkle an even layer of granulated sugar over tops of each
ramekin. Place them on a heatproof surface and burn the tops to a
nice amber color using a blowtorch. I do not find that caramelizing
the sugar works well under the oven broiler. If you do not have a
torch, make the Microwave Caramel recipe on page 55, or omit the
caramelized sugar step.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
48
Hide quick links:
Advertisement
Table of Contents
