1 medium very ripe banana 2 large egg yolks 1 large egg 3 tablespoons sugar 1/2 cup half and half 1/4 cup sweetened condensed milk 1/4 cup sour cream 1/4 teaspoon dark rum 1/2 teaspoon pure vanilla extract 2 cups water
Puree the banana in a food processor or blender. Add the egg yolks, egg, and sugar and mix until smooth. Add half and half, condensed milk, sour cream, rum and vanilla and mix well. Strain mixture through a fine strainer. Transfer to 6 oz souffle dishes and cover tightly with aluminum foil.
Add 2 cups of water to the bottom of the 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 very low setting to stabilize pressure and cook for 12 minutes. Release pressure immediately and remove the souffle dishes. Uncover immediately. To store in the refrigerator, cool uncovered, to lukewarm.
Unfortunately, mine curdled and separated. It was an unappetizing color and texture. The flavor was fairly good. This recipe has potential. :-) I'd like to know if you cook at high or low pressure? I suspect it's supposed to be American style pudding (not British) because there's no flour.