Pressure Cooker Banana Pudding Recipes

PRESSURE COOKER BANANA PUDDING

Steps:

• Have four 6 oz souffle dishes on hand.
• Puree the banana in a food processor or blender.
• Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
• Strain mix through a fine strainer.
• Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
• Insert steamer basket and add souffle dishes.
• The water should not reach the steamer.
• Add the trivet, if necessary to keep the water from touching the dishes.
• Close the pressure cooker and bring up to pressure.
• Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
• Release pressure immediately and remove souffle dishes.
• Uncover immediately.
• To store in the refrigerator, cool them, uncovered, to lukewarm.
• cover and refrigerate for up to 2 days.

PRESSURE COOKER CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
• In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
• Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
• Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
• After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.