Petite Pumpkin Custards
- 1 (16-ounce) can solid-pack pumpkin
- 1 (14-ounce) can sweetened condensed milk
- 3 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon chopped candied ginger (optional)
- 1/4 teaspoon ground cloves
- 1 cup water for pressure cooking
- - - - - - - - - - - - - - - - - - - - - - Whipped cream (optional)
Mix pumpkin, milk, eggs, cinnamon, ginger, and cloves. Pour into eight 6-ounce custard cups. Cover each securely with aluminum foil. Place cooking rack (or in basket) and water in a Presto® 4-, 6-, or 8-quart Pressure Cooker. Place custard cups on rack using the positioning instructions below. 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, if necessary, to cook remaining custards. Refrigerate until chilled. Serve with whipped cream.
| Pressure Cooker/ Stock Number |
Quantity of |
Positioning Instructions |
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|
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| 4-Quart Aluminum (Stock No. 01241) |
4 |
Place two custard cups on cooking rack. Then, stack the other two custard cups opposite the bottom two custard cups. |
|
|
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| 4-Quart Stainless Steel (Stock No. 01341) |
3 |
Place three custard cups on cooking rack. |
|
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| 6-Quart Aluminum 6-Quart Stainless Steel (Stock Nos. 01264 and 01362) |
6 |
Place three custard cups on cooking rack. Then, stack the other three custard cups opposite the bottom three custard cups. |
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| 8-Quart Aluminum 8-Quart Stainless Steel (Stock Nos. 01282 and 01370) |
8 |
Place four custard cups on cooking rack or steamer basket. Then, stack the other four custard cups opposite the bottom four custard cups. |
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