Spinach is so delicate that it doesn’t benefit from pressure cooking. But creamy spinach custards cook perfectly in the pressure cooker, and they make an elegant side dish. The custards can be made ahead and pressure cooked just before serving.
SERVES 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped shallot
- 2 (10-ounce) bags baby spinach, chopped
- 1 teaspoon freshly grated nutmeg, plus more if needed
- 1½ teaspoons salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
- 2 tablespoons all-purpose flour
- 1½ cups half-and-half
- 3 large egg yolks, lightly beaten
- 2 cups water
INSTRUCTIONS:
- Butter six 4-ounce ramekins with 2 tablespoons of the butter, sprinkle the insides of the ramekins with half of the cheese, and set aside. Melt the remaining 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the shallot and sauté for 2 minutes, or until it begins to soften. Add the spinach, nutmeg, salt, and pepper, and sauté until the spinach is wilted. Add the flour and cook for 2 to 3 minutes, until the flour begins to bubble. Add the half-and-half and bring to a boil. Remove from the heat, taste for seasoning, and add more salt, pepper, and nutmeg if needed. Allow to cool slightly. Beat the egg yolks lightly in a small bowl and stir some of the cooled spinach mixture into the yolks. Stir the egg mixture into the spinach in the pan, stirring to blend. Spoon 1/3 to 1/2 cup of the spinach mixture into each prepared ramekin and sprinkle the tops with the remaining Parmigiano. Cover the ramekins tightly with aluminum foil. (At this point, the ramekins can be refrigerated for up to 2 days.)
- When ready to cook, bring the ramekins to room temperature if chilled. 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 8 minutes.
- Allow the pressure to drop naturally for 5 minutes before releasing the pressure manually. Remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins and allow to rest for 5 minutes to set up. Remove the aluminum foil, blotting any excess moisture from the surface of the custards with a paper towel. If you would like to unmold the custards onto plates, run an offset spatula around the inside of each ramekin to loosen the custard, then tip out onto a plate. Serve immediately.
