Pressure Cooked Caramel Custard Recipes

PRESSURE-COOKER CARAMEL FLAN RECIPE - (4/5)

Steps:

• CUSTARD: Mix the milk and vanilla extract. Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. CARAMEL: In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling. Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high. Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. SERVE: Place each ramekin or the ring mold in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

PRESSURE-COOKED CARAMEL CUSTARD

Steps:

• 1. In a large, heavy saucepan, bring the milk to a boil over medium-high heat. Transfer to a bowl and cool, stirring once in awhile to prevent a skin from forming on the surface, about 10 minutes. Mix in the beaten eggs, 1/2 cup sugar, and the vanilla.2. Place the remaining 1/4 cup sugar in a flat-bottomed pan with no handles and a metal lid be sure to choose a pan that will fit comfortably inside your pressure cooker. Heat the sugar over low heat, stirring constantly, until the sugar melts and turns golden brown, about 1 minute. Using oven mitts to hold the pan, rotate and swirl it so the caramelized sugar spreads to cover the base of the pan, and allow the sugar to cool until hardened. Or, to speed the hardening, immediately dip the bottom of the pan in a bowl of cold water. This may cause some cracking, but the caramelized sugar will be fine.3. Pour the prepared milk and egg mixture over the hardened sugar and cover the pan, first with aluminum foil and then with the pan's lid.4. Pour 2 to 3 cups of water into the pressure cooker, then place the custard pan inside it. (The water should be about 1/3 of the way up the sides of the pan.) Secure the lid of the pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 40 seconds more. Remove from the heat and allow the pan to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and remove the custard pan. (If it seems too hot to remove, leave it inside until it is cool enough to handle.) Cool to room temperature, then refrigerate at least 4 hours until chilled.5. To serve, run a sharp (not serrated) knife around the sides of the pan to loosen the custard. Then place a round serving dish over the top of the pan, and, holding the sides of plate and pan together, invert the custard onto the dish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.