Quick Pudding In A Pressure Cooker Recipe by cookpad.japan
Cooking Instructions 1 Add the sugar to the milk and heat (but do not let it boil). 2 The eggs should be at room temperature. Beat the eggs in a bowl and add the milk mixture from step (1). Mix with a whisk. 3 Pour the mixture from step (2) through a strainer. Add the vanilla e 4 Make the caramel in a pot and pour into pudding cups. If it's too much trouble to make caramel, you can use store-bought caramel or caramel tablets. 5 Add about 200 ml of water to the pressure cooker pot. Put the steamer basket in the pot and set the puddings in the basket. Heat until the indicator shows the pressure has risen, and then cook under low pressure for 2 minutes. 6 Turn off the heat. Without opening the lid, let the pressure release naturally (about 1 1/2 hours). 7 Chill in the refrigerator. All done. 1 Add the sugar to the milk and heat (but do not let it boil). 1 Add the sugar to the milk and heat (but do not let it boil). 2 The eggs should be at room temperature. Beat the eggs in a bowl and add the milk mixture from step (1). Mix with a whisk. 2 The eggs should be at room temperature. Beat the eggs in a bowl and add the milk mixture from step (1). Mix with a whisk. 3 Pour the mixture from step (2) through a strainer. Add the vanilla e 3 Pour the mixture from step (2) through a strainer. Add the vanilla e 4 Make the caramel in a pot and pour into pudding cups. If it's too much trouble to make caramel, you can use store-bought caramel or caramel tablets. 4 Make the caramel in a pot and pour into pudding cups. If it's too much trouble to make caramel, you can use store-bought caramel or caramel tablets. 5 Add about 200 ml of water to the pressure cooker pot. Put the steamer basket in the pot and set the puddings in the basket. Heat until the indicator shows the pressure has risen, and then cook under low pressure for 2 minutes. 5 Add about 200 ml of water to the pressure cooker pot. Put the steamer basket in the pot and set the puddings in the basket. Heat until the indicator shows the pressure has risen, and then cook under low pressure for 2 minutes. 6 Turn off the heat. Without opening the lid, let the pressure release naturally (about 1 1/2 hours). 6 Turn off the heat. Without opening the lid, let the pressure release naturally (about 1 1/2 hours). 7 Chill in the refrigerator. All done. 7 Chill in the refrigerator. All done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Heart Attack Breakfast Granny's Perfect peppermint patties 7up lemon pound cake Dump cake Pecan Pie - Heirloom Recipe Heart Attack Breakfast Granny's Perfect peppermint patties 7up lemon pound cake Dump cake Pecan Pie - Heirloom Recipe oreo balls Grandma's Granola Celebration Punch Coconut rice Mexi-mash dip Gluten Free Rice And Walnut Loaf Grandma's Chocolate Pie Hot Ham & Cheese Sandwiches .. for a Party Easy with Frozen Puff Pastry Heart-shaped Meat Pie Oxtail Chili oreo balls Grandma's Granola Celebration Punch Coconut rice Mexi-mash dip Gluten Free Rice And Walnut Loaf Grandma's Chocolate Pie Hot Ham & Cheese Sandwiches .. for a Party Easy with Frozen Puff Pastry Heart-shaped Meat Pie Oxtail Chili