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46
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
3. Put the ingredients into an oven-safe
casserole dish that is no wider than 7 inches.
Stir to combine. Cover with foil.
4. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
5. Secure the lid and select Custom. Set the
pressure to High, the time for 40 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
Once the pressure is completely released,
carefully open the lid and stir. Serve warm.
Nutritional information per serving (2 tablespoons):
Calories 80 (24% from fat) • carb. 13g • pro. 2g
fat 2g • sat. fat 1g • chol. 8mg • sod. 56mg
calc. 70mg • fiber 0g
Chocolate Pudding
This pudding is best eaten warm, but can also
be chilled overnight; note that the texture will be
denser and thicker when served cold.
Makes about 3 cups
6 ounces semisweet chocolate
4 tablespoons unsalted butter
1½ cups heavy cream
½ cup whole milk
4 large egg yolks
1
⁄
3
cup granulated sugar
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
1. Put the chocolate and butter into a heatproof,
medium-size mixing bowl.
2. In a saucepan set over medium heat, bring
the cream and milk to a strong simmer. Pour
over the chocolate and let rest for a minute,
then stir until the chocolate and butter are
completely melted. Reserve and cool slightly.
3. In a separate bowl, combine the egg yolks
and sugar; whisk until lightened in color and
no longer grainy in texture. Add about ¼
cup of the warm chocolate mixture to the
eggs and whisk well, then gradually add
an additional ½ cup and, again, whisk until
smooth. Add the egg mixture to the remaining
chocolate mixture, along with the vanilla
extract and salt. Whisk until smooth.
4. Transfer the mixture to an ovenproof
casserole dish no wider than 7 inches.
Cover with foil.
5. Put the trivet into the cooking pot of the
Cuisinart
®
Multicooker. Add 3 cups of water
to the pot.
6. Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
7. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
8. Secure the lid and select Custom. Set the
pressure to Low, the time for 15 minutes, and
press Start.
9. When the tone sounds, allow the pressure to
release naturally.
10. Once all of the pressure is completely
released, press Stop and carefully open the
lid. Divide into serving dishes and top with a
dollop of whipped cream if desired.
Nutritional information per serving (
1
⁄
3
cup):
Calories 335 (71% from fat) • carb. 22g • pro. 3g
fat 28g • sat. fat 17g • chol. 152mg • sod. 91mg
calc. 58mg • fiber 1g
Black and White
Cheesecake
No finicky water baths to worry about when
using your Multicooker to bake a cheesecake.
You’ll never bake it in the oven again after trying
this foolproof method!
Makes one 7-inch cheesecake,
6 to 8 servings
Melted butter or nonstick
cooking spray
8 chocolate sandwich cookies (or 1 cup
chocolate cookie crumbs)
1 tablespoon unsalted butter, melted
Pinch kosher salt
1 pound regular cream cheese
(2 standard packages), cut into 1-inch
pieces, room temperature
½ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
1½ teaspoons pure vanilla extract
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