Maple Pumpkin Custard Pressure Cooker Recipe

Maple Pumpkin Custard Pressure Cooker Recipe

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

1. 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
2. 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
3. Add the spices and salt
4. 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
5. Place a trivet and steamer basket or rack in a 5- to 7-quart pressure cooker
6. Add the water
7. Arrange 3 of the foil-covered custard cups in the basket or on the rack
8. Place a rack on top of the cups and arrange the other 3 cups on it
9. It is okay if they touch
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer for 10 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Remove the molds with metal tongs and let cool at room temperature on a wire rack for about 1 hour
18. Cover with plastic wrap and chill in the refrigerator for 4 hours to overnight before serving
19. Serve the puddings with a dollop of whipped cream and a sprinkle of crystallized ginger
20. Coconut-Pumpkin Custard: For the milk, substitute (13
21. 5-ounce) can unsweetened coconut milk (shake well before opening)
22. Use sugar instead of maple syrup
23. Add ½ teaspoon coconut extract

Full List of Custard Recipes
Full List of Pumpkin Recipes