A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pressure Cooker Petite Pumpkin Custards
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- #101238
Make this delicious custard in a fraction of the time by using a pressure cooker!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 can (16 ounce size) solid-pack pumpkin
1 can (14 ounce size) sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger (optional)
1/4 teaspoon ground cloves
1 cup hot water
whipped cream (optional)
directions
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into 6-ounce custard cups. Cover each securely with aluminum foil.
Place cooking rack and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack. Close cover securely.
Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack.
Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.
added by
KateInPhilly
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 23, 2012
Loved these and making them in the pressure cooker was a breeze! My PC cooks on high pressure at 10psi, not 15, so I had to extend the cooking time a little (3-4 minutes is perfect).