Creamy Caramel Flan

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YIELD: 3 SERVINGS | PREP TIME: 4 HR 6 MIN | COOK TIME: 9 MIN

INGREDIENTS

  • 5 egg yolks
  • ½ (14oz) can condensed milk
  • ½ c evaporated milk
  • ½ c granulated sugar
  • ½ tsp vanilla extract

DIRECTIONS

  1. In a pan or skillet, melt the sugar over medium heat until it liquefies and turns an amber color. Take off the heat.
  2. Distribute the melted sugar syrup evenly into three 3-in ramekins.
  3. In a separate bowl, whisk together the egg yolks, condensed milk, evaporated milk, and vanilla extract. 
  4. Distribute the custard mixture into the 3-in ramekins and cover tightly with foil.
  5. Arrange the ramekins on the steamer tray. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position. 
  6. Press the [Bake] function on the Cosori Pressure Cooker. Press [Cook Time] and use the +/- to set time for 9 minutes. Press [Start].
  7. Once it has finished cooking, natural release for 6 minutes.
  8. Release any residual pressure left in the pressure cooker and carefully remove the flans from the pressure cooker and remove the foil.
  9. Allow the flan to cool completely, about 1 hour. Then, place them in the fridge for about 3 additional hours until chilled.
  10. Run a knife around the ramekins and invert onto a plate. Serve cold and garnish with a fresh cherry. 

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Crème Brûlée

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Yield: 3 servings                      Prep Time: 2h 10m                          Cook Time: 9m

INGREDIENTS

  •  4 egg yolks, room temperature
  • 2 tbs superfine sugar
  • 1 c heavy whipping cream
  • ¼ c whole milk
  • 2 tsp vanilla extract
  • Granulated sugar, for brûlée

DIRECTIONS

  1. In a large bowl, whisk together the eggs and sugar until sugar is completely dissolved.
  2. Add in the heavy cream, milk, and vanilla, and whisk lightly until well combined. Whisking too vigorously may cause your mixture to bubble, which produces a less creamy crème brûlée.
  3. Distribute the liquid mixture into three 3-in ramekins and cover tightly with foil.
  4. Arrange the ramekins on the steamer tray. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position. 
  5. Press the [Bake] function on the Cosori Pressure Cooker. Press [Cook Time] and use the +/- to set time for 9 minutes. Press [Start].
  6. Once it has finished cooking, natural release for 6 minutes.
  7. Release any residual pressure left in the pressure cooker, remove the crème brûlée from the multi-cooker, and remove the foil.
  8. Allow the crème brûlée to cool completely, about 1 hour. Then, place them in the fridge for about 1 additional hour until chilled.
  9.  Add about ½ tbs of granulated sugar on top of each crème brûlée serving and caramelize the tops using a kitchen torch.
 

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Blender Vanilla Ice Cream

YIELD: 5-7 | PREP TIME: 6-7H | BLEND TIME: 3M

INGREDIENTS: 

  • 1⁄4 c half and half (half milk/half cream)
  • 3 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1⁄4 tsp fresh lemon juice
  • 2 c whole milk
  • 1/4 c ice

DIRECTIONS: 

  1. Place all ingredients in a blender, and blend until smooth. 
  2. Pour the mixture into a storage container, and place in the freezer. 
  3. In 6-7 hours, check to make sure the mixture is frozen and the desired consistency. 
  4. Scoop into a bowl or on a cone, and top with your favorite toppings. 
 

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White Chocolate Fudge

YIELD: 8 SERVING | PREP: 5m | COOK: 1h | TOTAL TIME: 7h 10m

INGREDIENTS

  • 9 oz of caramel condensed milk 
  • 1/2 tbs vanilla extract
  • 3/4 tbs butter
  • 300 g white chocolate chips 

INSTRUCTIONS

  1. Pour condensed milk, vanilla extract, butter and white chocolate chips into the pressure cooker. 
  2. Set pressure cooker on slow cook mode and close lid, and set time for 1 hour. Stir every 15 minutes. 
  3. Once the cooking is complete, pour fudge in a tray and place in fridge for 5-6 hours. 
  4.  Once solid, and cold, remove from fridge, and cut into pieces
 

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New York Style Cheesecake

YIELD: 6 SERVINGS | PREP: 15 min | COOK: 50 min | TOTAL TIME: 1 Hr 5 min

INGREDIENTS

Crust

  • 1 c graham cracker crumbs (4 whole graham crackers, crushed)
  • 2 tbs melted butter

Cheesecake

  • 2 (8 oz) regular cream cheese, softened (best at room temperature)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ c sugar
  • ¼ c sour cream

Toppings (optional)

  • cherry pie filling
  • fresh cut strawberries

INSTRUCTIONS 

  1. Mix graham cracker crumbs with melted butter. Tip: If you’re using whole graham crackers, use a plastic storage bag and a spoon to mash into crumbs before mixing in with butter.
  2. Pour the cracker mixture into a 7-inch springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon. Bake for 15 minutes, then cool. 
  3. Beat cream cheese, vanilla extract, and eggs into a medium sized bowl until smooth. Stir in sugar and sour cream.
  4. Pour batter on top of graham crust.
  5. Cover the cheesecake with foil and create a foil sling underneath the cheesecake for easy removal after cooking.
  6. Add about 1 cup of water to the Cosori Pressure Cooker with the steamer rack and lower your cheesecake onto the rack using the foil sling. Secure the lid.
  7. Select Bake, then press Cook Time and use +/- to set the time for 35 minutes. Press Start. Once it has finished, natural release for 10 minutes.
  8. 11. Carefully remove the cheesecake from the pressure cooker and chill it in the fridge or freezer for 5 to 6 hours.
  9. Cover with cherry pie filling and fresh cut strawberries, then serve.