These custards make a delicious side dish or even a brunch entree. A blend of smooth fresh goat cheese, eggs, garlic, and artichokes bakes in the pressure cooker to give you a creamy dish with lots of flavor.
SERVES 4
INGREDIENTS:
- 4 tablespoons unsalted butter, softened
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 (10-ounce) bag frozen artichoke hearts, defrosted and coarsely chopped; or 3 fresh artichoke hearts, coarsely chopped
- 1 ½ teaspoons salt
- 6 drops of Tabasco or another hot sauce
- 3 large eggs
- 1 cup heavy cream
- 1 cup fresh bread crumbs
- ½ pound crumbled fresh goat cheese
- 2 cups water
INSTRUCTIONS:
- Coat the insides of four 4-ounce ramekins with 2 tablespoons of the butter. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the shallot and garlic and sauté for 2 to 3 minutes, until the shallot is softened. Add the artichoke hearts, season with salt, and continue sautéing until the artichokes are dry and begin to turn golden. Transfer to a bowl and allow to cool.
- In a mixing bowl, whisk together the Tabasco, eggs, and cream. Add the cooled artichoke mixture and bread crumbs, pressing down on the crumbs so they absorb the custard. Spoon into the ramekins, which should be three-quarters full. Sprinkle the goat cheese over the tops 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 9 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the steamer basket, leaving the foil in place. Allow to cool for 10 minutes to let the soufflés set up. Remove the foil and serve warm.
