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Recipe Category: Custard
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure
- 1½ cups whole milk, or 1 cup whole milk and ½ cup heavy cream
- 4 large eggs
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 2/3 cup maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg, plus more for sprinkling
- ¼ teaspoon salt
- 2 cups water
- whipped cream, for serving
- 3 tablespoons finely chopped crystallized ginger, for serving
Method
- Scald the milk in a small saucepan until steaming (do not let it boil) or in the microwave in a glass measuring cup and allow to cool slightly
- In a medium bowl, whisk together eggs, pumpkin puree, and maple syrup until smooth, then add the milk slowly in a thin stream, whisking constantly so the eggs do not cook
- Add the spices and salt
- Pour into 6 individual ¾-cup (6-ounce) capacity custard cups, sprinkle the tops lightly with nutmeg, and cover each cup tightly with aluminum foil
- Place a trivet and steamer basket or rack in a 5- to 7-quart pressure cooker
- Add the water
- Arrange 3 of the foil-covered custard cups in the basket or on the rack
- Place a rack on top of the cups and arrange the other 3 cups on it
- It is okay if they touch
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer for 10 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Remove the molds with metal tongs and let cool at room temperature on a wire rack for about 1 hour
- Cover with plastic wrap and chill in the refrigerator for 4 hours to overnight before serving
- Serve the puddings with a dollop of whipped cream and a sprinkle of crystallized ginger
- Coconut-Pumpkin Custard: For the milk, substitute (13
- 5-ounce) can unsweetened coconut milk (shake well before opening)
- Use sugar instead of maple syrup
- Add ½ teaspoon coconut extract
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