FEWER THAN 10 INGREDIENTS / NATURAL RELEASE / VEGETARIAN / CAN BE GLUTEN-FREE

Butterscotch Pudding

4 servings

This pudding is like butterscotch pot de crème, made by turning butter and brown sugar into caramel, then creating a custard base to steam-cook in the ramekins. The results are wonderfully smooth. Don’t be surprised if it really serves just two (since each of you will eat two).

3 tablespoons butter

½ cup packed dark brown sugar

1½ cups whole milk

½ cup heavy cream

6 large egg yolks

¼ teaspoon vanilla extract

⅛ teaspoon salt

1½ cups water

1.

Press the button for: SAUTÉ

Set it for: MEDIUM, NORMAL, or CUSTOM 300°F

Set the time for: 10 minutes

If necessary, press: START

2. Melt the butter in a 6- or 8-quart cooker. Stir in the brown sugar until smooth and cook until constantly bubbling, about 3 minutes. Stir in the milk and cream until the sugar mixture melts again and becomes smooth. Turn off the SAUTÉ function and pour the mixture from the hot insert into a nearby large bowl. Cool for 15 minutes. Meanwhile, clean and dry the insert; return it to the machine.

3. Whisk the egg yolks, vanilla, and salt into the milk mixture until smooth. Divide this mixture evenly among four heat- and pressure-safe 1-cup ramekins. Cover each with aluminum foil.

4. Pour the water into the cooker and set a heat- and pressure-safe trivet in the machine. Stack the ramekins on the trivet, balancing a second layer on the edge of more than one ramekin below. Lock the lid onto the pot.

5.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

Set the time for: 7 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: PRESSURE COOK or MANUAL

Set the level for: HIGH

The valve must be: Closed

Set the time for: 10 minutes with the KEEP WARM setting off

If necessary, press: START

6. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot covered ramekins to a wire rack, uncover, and cool for 15 minutes. Serve warm or cover again and refrigerate for at least 2 hours or up to 4 days.

Beyond

• Because of the size of the ramekins, this recipe cannot be halved for a 3-quart cooker.

• In an 8-quart cooker, you can (but don’t have to) increase all the ingredients by 50 percent (if desired) and make six 1-cup ramekins of pudding. Use 1½ cups water, as directed, in the cooker.

• If you’ve used oven-safe ramekins, you can put a meringue on these puddings (as long as they’re still hot). To do so, beat 3 large egg whites and ⅛ teaspoon table salt in a medium bowl with an electric mixer (with a whisk attachment, if available) at medium speed until foamy, about 1 minute. Beat in 6 tablespoons granulated white sugar in a slow, steady stream until the sugar dissolves and you can form soft peaks off the end of a rubber spatula dipped into the mixture. Divide this mixture among the tops of the puddings, sealing it to the edges. Use the spatula to make peaks and valleys in the beaten egg-white mixture. Set the hot ramekins on a large lipped baking sheet and bake in a 375°F oven until lightly browned, 8 to 10 minutes. Cool for at least 15 minutes before serving.