Operation Manual

3. Remove cooker from heat. Allow to cool naturally 5 minutes.
Release pressure with slight lifting of pressure regulator.
4. Open cooker. Add cheese. Stir. Serve hot.
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Crème Caramel
Serves 6 Pressure Cooking Time 10 minutes
¾ cup
/ 150 g sugar
1¼ cups
/ 300 ml water
2 cups
/ 480 ml milk
3 eggs
½ tsp
/ 2.5 ml vanilla extract
1. To make caramel: In a small, heavy saucepan, combine
½ cup
/ 100 g sugar and ¼ cup / 60 ml water. Place pan on low heat
and stir till sugar is completely dissolved. After all sugar is dissolved,
increase heat to medium. Bring to boil and continue cooking till
syrup turns a deep golden colour. Remove pan from heat. Wearing
oven mitts, pour caramel in a 1 quart
/ 1 litre mold and tip and turn the
mold to coat evenly bottom and sides.
2. Scald milk and allow to cool slightly.
3. In a bowl, beat eggs lightly to mix yolks and whites. Add vanilla
and remaining sugar (¼ cup / 60 ml). Stir. Gradually add milk, stirring
constantly.
4. Pour milk mixture in caramel coated mold. Cover mold with
aluminium foil securely tied.
5. Pour remaining water (1 cup / 240 ml) in cooker. Place grid in
cooker. Place mold on grid.
6. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 10 minutes.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Take out and uncover mold. (Custard will continue
to set as it cools). Allow to cool to room temperature. Refrigerate.
9. Place a serving dish (large enough to accommodate caramel sauce)
on top of mold and invert. Shake gently to release. Remove mold.
Serve cold.
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