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The Pressure cooked custard
Ingredients2 cups whole milk
2 large eggs
1/4 cup sugar
1/2 teaspoon vanilla
Pinch of salt
InstructionsIn a small bowl, whisk all ingredients until smoothly blended. Pour into individual ramekins and cover tightly with foil. Pour 1/2 water in the pressure cooker and place a steamer tray on the bottom. Arrange the filled ramekins in the tray, stacking a second layer as needed. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the natural release method before opening the lid. The custard may be served warn, but for the best taste and consistancy, refrigerate for several hours or until the custard is well chilled and firmly set.
While this recipe is not sweet enough to really be called a dessert, you can easily make it so by using more sugar. Depending on the sweetness desired, use 1/2 to 2/3 cup white or brown sugar and 1 teaspoon of vanilla to make this into a real old-fashioned custard dessert. You can also include additional flavors like real maple syrup or molasses, and spices like cinnamon or nutmeg. Some of those little chocolate sprinkles on top wouldn't hurt...