Pressure Cooker Banana Pudding

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 medium very ripe banana
• 2 large egg yolks
• 1 large egg
• 3 tablespoons sugar
• 1/2 cup half-and-half
• 1/4 cup sweetened condensed milk
• 1/4 cup sour cream
• 1 1/2 teaspoons dark rum
• 1/2 teaspoon pure vanilla extract
• 2 cups water

Recipe

• 1 have four 6 oz souffle dishes on hand.
• 2 puree the banana in a food processor or blender.
• 3 add half and half, condensed milk, sour cream, rum and vanilla and mix well.
• 4 strain mix through a fine strainer.
• 5 transfer to souffle dishes and cover tightly with aluminum foil add 2 cups of water to bottom of pressure cooker.
• 6 insert steamer basket and add souffle dishes.
• 7 the water should not reach the steamer.
• 8 add the trivet, if necessary to keep the water from touching the dishes.
• 9 close the pressure cooker and bring up to pressure.
• 10 reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
• 11 release pressure immediately and remove souffle dishes.
• 12 uncover immediately.
• 13 to store in the refrigerator, cool them, uncovered, to lukewarm.
• 14 cover and refrigerate for up to 2 days.