Maple Pumpkin Custard

posted by Sue Freeman 09-02-98 7:24 AM

Maple Pumpkin Custard

Butter flavored nonstick spray
1 cup canned pureed pumpkin
1/2 cup skim milk
1/3 cup dry milk powder
1 egg
1 egg white
1 T flour
2 T sugar
2 T maple syrup
1 Tsp pumpkin pie spice

Coat a heat proof 1 qt dish with spray. It must be oven proof and fit into the pressure cooker. Tear off a 14x30 inch piece of foil and fold in half lengthwise to make a 7x30 inch strip. Place dish in the center of the foil strip.

Whisk together ingredients and pour the pumpkin mixture into the dish and cover it with a second piece of heavy foil.

Place a rack or trivet in bottom of pressure cooker and add 2 cups water. Bring the foil strip over the top and fold it over the dish and using the strip lower the dish into the cooker. Leave in place for the cooking.

Place lid on cooker, lock it into position and place the pressure regulator on the vent pipe (if using a first generation cooker). Bring the pressure up and then lower it to a gentle rocking but maintaining that gentle pressure. Cook for 15 minutes.

Let pressure drop naturally for 5 minutes then quick release any remaining pressure. (Under cold water if a first generation cooker). Carefully remove lid. Using the foil strip carefully transfer custard to a wire rack. Remove foil covering and allow custard to cool to room temp.

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