Ramekins filled with a souffle-like carrot mixture make a lovely addition to any special dinner, especially when poultry, pork, or seafood are on the table. Stearn the carrots in the pressure cooker, prepare the pudding, and finish cooking it in ramekins in the pressure cooker, as you would any other pudding or creme bnllee.
SERVES 4 TO 6
INGREDIENTS:
- 1 1/2 pounds Steamed Carrots
- Olive oil omitted
- 3 tablespoons unsalted butter, plus more for pans
- 1 small shallot, finely chopped
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 large egg yolks, lightly beaten
- ½ cup demerara sugar
- 2 cups water
INSTRUCTIONS:
- Mash the carrots in a large mixing bowl. In a small saucepan, melt the butter over medium-high heat. Add the shallot and sauté for 2 minutes, or until softened. Add the flour and cook for 2 to 3 minutes, whisking constantly.
- Add the milk and bring the sauce to a boil. Stir in the nutmeg, salt, and pepper. Whisk a bit of the sauce into the egg yolks and then transfer the egg mixture and the remaining sauce to the mashed carrots and stir to blend.
- Coat the insides of six 4-ounce ramekins with additional butter or nonstick cooking spray. Sprinkle with some of the sugar. Spoon the carrot pudding into the ramekins and cover each ramekin tightly with aluminum foil.
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Unwrap each ramekin and serve immediately. If you like, you can tip a pudding out onto each dinner plate.
