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VANILLA CUSTARD
2 cups skim milk
1
⁄
2
teaspoon vanilla
4 egg whites, slightly beaten Nutmeg
1
⁄
4
cup sugar 1
1
⁄
2
cups water
1
⁄
4
teaspoon salt
Combine milk, egg whites, sugar, salt, and vanilla. Pour into individual custard cups. Sprinkle nutmeg
on custards. Cover each cup firmly with aluminum foil. Pour water into cooker. Place custard cups
in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK
5 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Release pressure quickly. Chill custard.
Nutrition Information Per Serving 5 servings
84 Calories, 0 g Fat, 2 mg Cholesterol
VARIATION: CHOCOLATE CUSTARD
Heat skim milk with 3 tablespoons cocoa. Follow vanilla custard directions.
VARIATION: COCONUT CUSTARD
Sprinkle 1 tablespoon coconut over top of each vanilla custard before cooking.
PETITE PUMPKIN CUSTARDS
1 16-ounce can solid-pack 1 teaspoon finely chopped
pumpkin candied ginger, optional
1 14-ounce can sweetened
1
⁄
4
teaspoon ground cloves
condensed milk 2 cups water
3 eggs,beaten •••••••
1 teaspoon ground cinnamon Whipped cream, optional
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into individual custard cups. Cover each
cup firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer basket in cooker.
Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH A VERY
SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR.
Release pressure quickly. Refrigerate until chilled. Serve with whipped cream, if desired.
Nutrition Information Per Serving 8 servings
207 Calories, 6 g Fat, 97 mg Cholesterol
CHEESECAKE
1 8-ounce package cream cheese 2 eggs
1 3-ounce package cream cheese
1
⁄
2
cup vanilla wafer crumbs
1
⁄
2
cup sugar 2
1
⁄
2
cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups.
Top with vanilla wafer crumbs. Cover each cup firmly with aluminum foil. Pour water into cooker. Place
custard cups in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and
COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM
THE PRESSURE REGULATOR. Release pressure quickly. Cool cheesecake. Cut around inside of
cups to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired.
Nutrition Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine
1
⁄
4
cup soft cream cheese,
1
⁄
4
cup brown sugar, 1 tablespoon granu-
lated sugar, and
1
⁄
4
teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish with pecans.
Refrigerate until serving.
FRUIT SAUCE — Spoon canned fruit pie filling of your choice over cheesecake. Refrigerate until
serving.