1 hour ago, rotuts said:I'd really like to hear more
perhaps some Rx's
on those
Egg Pucks in the iP
thanks !
also
a bit more on that Mexican Bread pudding
many thanks again
It couldn't be easier. Here's a picture of the equipment that I used. The ramekins are 8 oz. They are 3 1/4 inches inside diameter.
You're right when you called them egg pucks, at least the first batch. I cooked them 6 minutes and that was too much. They were tasty but a little bit chewy. Haven't tried it but they might even bounce. The second batch I cooked five minutes and they were perfect. For three ramekins, I used three eggs, about two tablespoons of milk and salt and pepper. I sprayed the ramekins and covered the bottom with shredded cheddar cheese. I did beat the eggs until they were really smooth.
For the Mexican Bread pudding, I used a 6 inch glass dish, three inches deep. I used, probably:
1 1/2 cups of leftover chocolate cake, cubed. It filled about half the dish.
1 1/2 cups whole milk
2 eggs
2 Tb. Sugar
1tsp. Cinnamon
1/2 tsp. Almond flavor
1 tsp. Vanilla
Beat the eggs, milk, sugar and flavorings together well. Pour over the cake and let it sit for about 10 minutes to let it soak up the milk. Put it on a rack in the IP and pour in one and a half to two cups of water, just so it comes up but not over the rack. I covered it with the lid in the picture and I cooked it on high for 20 minutes. I left it on natural release for 10 minutes, quick released it and took it out of the pot.
I make this with banana bread, any leftover quick bread, cinnamon bread, leftover cake and just vary seasonings or add some fruit.
if you feel so inclined, this chocolate pudding is also good with about a quarter cup of rum substituted for part of the milk.
