Wolfgang Puck Bistro BPCR0005 Use And Care Manual page 29

5QPressureCookerMan08 6/5/08 12:12 PM
Raspberry White Chocolate
Bread Pudding
4 Servings
INGREDIENTS
1 cup granulated sugar
4 large eggs
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 teaspoons excellent quality pure vanilla extract
2 cups heavy whipping cream
2 tablespoons unsalted butter, melted
3 croissants, cut into 2-inch pieces (stale is fine)
1/2 cup fresh or frozen raspberries
2 tablespoons white chocolate chips
METHOD
1 Spray or grease a 6-cup baking mold or pan. Set aside.
2 In a large bowl, whisk together sugar, eggs, salt, lemon juice, vanilla,
cream and melted butter. Whisk until sugar is dissolved. Gently fold
in croissant pieces.
3 Pour one-third of mixture into prepared pan. Scatter a layer of
raspberries and white chocolate over mixture. Repeat layers twice.
4 Place a folded kitchen towel in bottom of pressure cooker
removable pot. Pour in 3 cups water. Place pan of bread pudding
on top of towel.
5 Lock lid in place. Select Rice setting, and set timer for 11 minutes.
6 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 pan of bread
pudding, using potholders.
7 Serve warm with additional raspberries and slightly sweetened
whipped cream, if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Page 55
55
Silky Flan with
Microwave Caramel
4 Servings
INGREDIENTS
1 recipe Microwave Caramel, page 54
1 cup whole milk
1 cup heavy whipping cream
2/3 cup granulated sugar
1/8 teaspoon kosher salt
1 teaspoon excellent quality pure vanilla extract
2 large eggs
3 large egg yolks
METHOD
1 Place all ingredients in large mixing bowl and whisk until smooth.
Pour mixture over 4 caramel-lined ramekins.
2 Place a folded kitchen towel in bowl of pressure cooker removable
pot. Pour in 3 cups water. Place ramekins on towel taking care to
keep them level.
3 Lock lid in place. Select Rice setting, but cancel cooking after
3 minutes (3 minutes earlier than preset time.)
4 When cooking cycle is complete, release pressure manually.
When all pressure has been released, carefully remove lid, tilting it
away from you to avoid steam. Carefully remove ramekins using
tongs or potholders.
5 Serve warm or cold. Remove flan from ramekin by first running a
thin-bladed knife around edge of custard to loosen it. Invert onto
serving plate, letting the now liquid caramel dribble over top.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
56