How to make pudding in a pressure cooker?

This pressure cooker pudding recipe is a great way to make it since cooking gas is so expensive. The result is impressive and you have to make it!

Pudding is a very popular dessert. The traditional recipe requires you to wait about 1 hour, which makes many people buy it ready-made in a bakery or anywhere else.

Our team thinking about this, then brings the recipe for a pudding in the pressure cooker to end the delay and still save on gas.

Because this is a milk pudding and the syrup You can even prepare it in the mold itself. There is no secret to making the pudding delicious and melting in your mouth, follow our step by step!

Ingredients for the pudding in the pressure cooker:

• 1 cup (tea) of sugar (200 g)
• 5 eggs
• Condensed milk 2 cans (790 g)
• 1 and 1/2 cups of milk (360 ml)
• 2 teaspoons vanilla essence (10 ml)
• Water for cooking

METHOD OF PREPARATION:

1. First of all, choose the mold you will use to make the pudding – this mold goes inside a pan, so choose one that fits, it should be no more than 2 fingers above the lid of the pan.
2. Next, prepare the caramel separately or inside the mold itself. To caramelize it in the pudding mold, put the sugar in the bottom of the mold and place it on low heat using the smallest burner on your stove. Wait for the sugar to melt and stir constantly to prevent it from burning. When it melts and turns into caramel, turn off the heat and set aside.
3. Next, break the eggs into separate containers to check that they are not spoiled. After that, remove the film and pour them into a blender, add milk, condensed milk and vanilla essence. Blend everything until it becomes a smooth cream. Pour into the pudding mold and strain through a sieve.
4. Once the pudding is transferred to the caramelized pan, cover the pan with aluminum foil, leaving the sides sealed. Then put water in a pressure cooker, about 3 fingers of water and insert the pudding pan inside the pan, then close the pan and place on high heat.
5. When the pan starts to come to pressure, lower the heat and let it cook for just 10 minutes.
6. Now, remove from heat, letting the pressure release naturally and open the pan. Letting the pressure release on its own is important to ensure the pudding cooks.
7. Remove the pan from the pressure cooker using a spoon or fork, carefully pulling the sides.
8. Then, put it in the freezer and leave it in the fridge for at least 2 hours (to avoid breaking it, never unmold the pudding while it is still hot). After unmolding, serve the delicious pudding.

• Additional Information: The aluminum mold won't damage your pan, so you can use it. But if your pan is 4.5L, use a small pudding mold (the ones that fit in the palm of your hand), in which the puddings are usually ready in 6 minutes.

See how perfect this recipe is? It seems unimaginable to make one pudding in the pressure cooker,

But you can believe that the result will be very successful, the flavor is identical to the traditional pudding and the texture... who knows, you might even abandon the traditional recipe.

since the subject is kitchen tricks, there is a pudding here on our website that doesn't need a bain-marie, sensational, right? What's really sensational is that you learn all these recipes, check it out now!