Use and Care Manual

4342
Petite Pumpkin Custards
1 (15-ounce) can solid-pack
pumpkin
1 (14-ounce) can sweetened
condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon chopped candied ginger
or ½ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups water
• • • • • • •
Whipped cream (optional)
Mix pumpkin, milk, eggs, cinnamon,
ginger, and cloves in a medium bowl.
Pour into eight 5-ounce ramekins. Cover
each securely with aluminum foil.
Add water and cooking rack to cooking
pot. Place four ramekins on cooking
rack. Then, stack the other four ramekins
opposite the bottom four ramekins. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
DESSERTS function, adjust time to 13
minutes, and press start.
When time is up, use quick pressure
release.
Remove ramekins to cool on wire rack.
Refrigerate until chilled. Serve with
whipped cream.
8 servings
Orange Cheesecake
1 (11-ounce) can mandarin
oranges, well drained
20 ounces cream cheese
(2½ eight-ounce packages)
¾ cup sugar
3 eggs
¾ cup crushed vanilla wafers
2 cups water
Cut aluminum foil to t bottom of 9-inch
springform pan. Place foil into pan and
lightly grease foil. Decoratively arrange
orange sections on prepared bottom of
springform pan.
Beat cream cheese until smooth using an
electric mixer. Beat in sugar. Beat in eggs,
one at a time. Pour mixture over orange
sections. Sprinkle top with vanilla wafers.
Cover pan with aluminum foil and secure
around the rim of the pan (do not wrap the
entire pan).
Add water and cooking rack to cooking
pot. Place pan on cooking rack. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the DESSERTS
function, adjust time to 40 minutes, and
press start.
When time is up, use quick pressure
release.
Remove pan and cool on wire rack.
Refrigerate 4 hours or overnight. Loosen
edges. Position a large plate upside down
over pan; turn plate and pan over. Remove
side of springform pan, remove bottom of
pan, and carefully pull off foil.
12 servings
Cinnamon Raisin Bread Pudding with Rum Sauce
Rum Sauce (recipe below)
1 (12-ounce) can evaporated milk
3 eggs
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
5 cups French bread, cut into
1-inch cubes
1 cup raisins
2 teaspoons butter, divided
2 cups water
Prepare Rum Sauce.
Grease a 1½ quart bowl or soufé dish
with 1 teaspoon of the butter. Grease a
piece of aluminum foil that will t over
the rim of the bowl with the remaining
butter.
Whisk milk, eggs, sugar, cinnamon, and
nutmeg in a large bowl until frothy. Stir
in bread and raisins, pushing down cubes
to make sure some of the mixture is
absorbed by the bread. Pour mixture into
the prepared bowl. Cover with the pre-
pared foil, buttered side down, and secure
around the rim of the baking dish (do not
wrap the entire baking dish). Add water
and cooking rack to cooking pot. Place
baking dish on cooking rack. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the DESSERTS
function, adjust time to 32 minutes, and
press start.
When time is up, use quick pressure
release.
Remove dish from cooker; remove foil.
Stir and serve warm or at room tempera-
ture with rum sauce.
6 to 8 servings
Rum Sauce
½ cup butter
½ cup sugar
⅓ cup heavy whipping cream
1 tablespoon light corn syrup
2 tablespoons rum
Heat butter, sugar, cream, and corn syrup
in a medium sauce pan over low heat until
butter melts and sugar dissolves, about 10
minutes. Cook over medium heat and boil
gently for 2 minutes, stirring occasionally.
Remove from heat and add rum. Serve
warm or at room temperature over bread
pudding.