Wolfgang Puck BPCR0010 - Manual (Page 8)

Flan
5 servings
INGREDIENTS
3/4 cup sugar
3 cups water
3 large eggs, beaten
1 can (14 ounces) sweetened condensed milk
1 cup milk
1 tablespoon vanilla
METHOD
1 In a nonstick skillet, melt sugar over medium heat until it becomes
a caramel-like color. Pour caramel evenly between 4 custard cups.
2 Put water in pressure cooker and begin to heat at 400°.
3 Mix all other ingredients well and pour into prepared cups.
4 Wrap each cup well with aluminum foil. Place on rack in pressure
cooker. Secure lid on pressure cooker.
5 When pressure indicator pops up, set a kitchen timer for 12 minutes.
6 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
7 Remove custard cups from pot and refrigerate until ready to serve.
8 To serve, run a knife around the inside of custard cup, place a plate
over cup, and invert flan onto plate.
Recipe courtesy Wolfgang Puck
Kahlua Chocolate Chip
Cheesecake
4 servings
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
1/4 cup butter, melted
1/3 cups sugar
3 tablespoons powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1/2 cups sour cream
1 small bottle coffee liqueur
3 tablespoons cornstarch
1 cup chocolate chips
3 cups water
METHOD
1 Mix chocolate wafers with butter in a food processor. Press mixture
into bottom of a 7-inch springform pan, coated with nonstick
cooking spray.
2 Beat sugars and cream cheese together in large bowl with electric
mixer, until smooth. Add eggs one at a time, incorporating well. Add
sour cream, liqueur and cornstarch. Mix well. Stir in chocolate chips
3 Pour mixture into springform pan. Wrap springform pan well with
aluminum foil to prevent steam and water from seeping into pan.
4 Pour two cups of water into pressure cooker. Place rack in pressure
cooker. Place springform pan on rack. Secure lid on pressure cooker.
5 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 30 minutes.
6 When cooking cycle is done, turn off heat and leave cake in pressure
cooker for another 30 minutes.
7 Refrigerate for at least 2 hours or until chilled through.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
14 13