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42
PAGE HEADER.....
BASIC EGG CUSTARD
Serves 4
INGREDIENTS
4 eggs, beaten
1
⁄3 cup caster sugar
¾ cup (200ml) milk
1½ teaspoons vanilla extract
METHOD
1. In a large bowl, whisk eggs, sugar, milk
and vanilla together.
2. Pour mixture through a fine sieve into a
greased 6 cup soufflé or ovenproof dish.
3. Cover with 2 sheets of greaseproof
paper and 2 sheets of aluminum foil
and secure with string.
Pressure Cook Setting
4. Position trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place soufflé or ovenproof dish onto
trivet. Secure lid on.
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 25 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Allow custard to firm for 20–
30 minutes before serving. The custard
can be refrigerated overnight and serve
with stewed fruit.
NOTE
If using a metal dish this may cook
faster so suggest to shorten cooking
time by 10 minutes.
PRESSURE COOK RECIPES - DESSERTS
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