1 16-ounce can solid-pack pumpkin
1 14-ounce can sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger (optional)
1/4 teaspoon ground cloves
1 cup hot water
Whipped cream (optional)
Servings: 8
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack. Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.
Yield: 8 custards
1 14-ounce can sweetened condensed milk
3 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon finely chopped candied ginger (optional)
1/4 teaspoon ground cloves
1 cup hot water
Whipped cream (optional)
Servings: 8
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack and 1 cup hot water in 4 or 6-quart pressure cooker. Place single layer of custard cups on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES, at 15 pounds pressure. Cool cooker at once. Remove custard cups to cool on wire rack. Repeat above procedure to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.
Yield: 8 custards
Last edited by a moderator:
