Quick Pudding in a Pressure Cooker – a delicious recipe with Milk, Sugar, Eggs, Vanilla, Sugar, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the sugar to the milk and heat (but do not let it boil).
2
The eggs should be at room temperature.
3
Beat the eggs in a bowl and add the milk mixture from step (1).
4
Mix with a whisk.
5
Pour the mixture from step (2) through a strainer.
6
Add the vanilla e
7
Make the caramel in a pot and pour into pudding cups.
8
If it's too much trouble to make caramel, you can use store-bought caramel or caramel tablets.
9
Add about 200 ml of water to the pressure cooker pot.
10
Put the steamer basket in the pot and set the puddings in the basket.
11
Heat until the indicator shows the pressure has risen, and then cook under low pressure for 2 minutes.
12
Turn off the heat.
13
Without opening the lid, let the pressure release naturally (about 1 1/2 hours).
14
Chill in the refrigerator.
15
All done.
503
kcal
Calories
8
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 400 ml Milk (with high fat content), 35 grams Sugar, 2 Eggs, 4 drops Vanilla extract, and more.
Yes, Quick Pudding in a Pressure Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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