First I cut up some crusty bread into cubes and put them in front of the woodstove to dry them out a bit. But it's better if you have a few days to let them dry out on their own.
Grease two 8oz ramekins and fill with bread cubes. Stir in some raisins, if you like. I did one of each.
Beat well:
2/3 cup milk
1 large egg
1/8-1/4 cup sugar
splash vanilla
ground nutmeg
Pour egg mixture over bread evenly.
Pour 3 cups hot tap water into pressure cooker.
Put steamer rack in pot and place ramekins on rack.
Turn it on meat setting and let water heat for 5 minutes. It will probably boil.
Turn pressure cooker off.
Put lid on cooker and cook on meat setting for 15 minutes and let natural release for 10 minutes.
When I opened the lid, I didn't expect to see them all boiled over. It was a bit of a mess but didn't seem like a total loss...
Remove the puddings and let them cool 15-30 minutes.
Then make bourbon sauce.
Heat 2 Tablespoons milk and butter, 1 Tablespoon of white and brown sugar on medium-high heat until it just boils. Remove from heat and stir in 1/2 to 1 Tablespoon bourbon.
Spoon sauce over puddings and serve.
The texture of the pudding was nice but I should have added more bourbon to the sauce... :)
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