Category: Desserts

This light and delicious dessert can be made in individual Ramekins like I had it when I was young, or all in one container. I have added all.

1 C Sugar. I use 1/2 of this. (I put in 3 Tbsp Sugar and 5 Tbsp Monkfruit Erythritol blend.)
3 Tbsp Butter.
3 Eggs Seperated.
1 tsp fresh Lemon Zest.
4 Tbsp Flour.
5 Tbsp fresh lemon Juice.
1 1/2 c slightly warmed whole milk.
Dash Salt.

For the IP scroll down..

For the OVEN:

Preheat oven to 375°.
Also have Tea Kettle full and onto boil. If it boils before your ready for it then keep it simmering.
You will need a shallow metal 9×13 cake pan or casserole dish setting by
Have 6-8 Ramekins set out.
Cream Butter and Sugar together well.
Add Flour, Salt and Lemon Zest and blend well.
Beat Egg Yolks until Light and lemon Colored.
Add Beaten Egg Yolks to the slightly warmed Milk. Mix well.
Add to creamed Butter, Sugar mixture.
Add Lemon Juice.
Beat Egg whites to stiff peaks.
Lastly add the stiffly beaten egg whites to the mixture.
Pour mixture or ladle it into individual Ramekins.
set the Ramekins into the shallow baking pan and set it into the preheated Oven, and take your Tea Kettle full of Boiling water and pour it in around the ramekins, up to about 1/2 way up the sides of the pan . Carefully slide the rack back into place.
Lower Oven temperature to 350°
Bake until Crust is Golden Brown. About 30 minutes. No time was on the recipe, it just says until golden brown. So watch it closely after about 25 min.
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To make this PIP in the IP using a stainless steel bowl, Soufflé dish or Cassarole dish. For the 6 q If you use a 6”x 4” tall dish it will have some left, because it rises and then comes back down, so that, you can pour into 2 Ramekins, and hold aside or put in another IP. I have fit them all in. Practice a way before filling the containers that you will use, remember to cover them just so the steam doesn’t drip on them, see pic.
A leak proof spring form dish will would also work, of course you have to serve it right out of there.
I have an 8 q so I used a bit lower dish.
Pour recommended amount of water into the inner pot and place a long handled trivet down inside.
Make sure that your dish is high temp and Hi pressure resistant. There is always a chance of breakage if you use ceramic or glass but NO question if you use a Stainless Steel Bowl. ( For this batch I I took a chance it for the pretty dish this dish is from England).
Pour the mixture all into your container and set it on a long handled trivet. Cover with foil or a trivet and a paper towel.
Put the lid on and set to Pressure cook LOW and the time for 10 min and then Allow for 15 min NPR.
Preheat your broiler
Carefully remove the cup custard and place it under the broiler for about 5 min. Watch carefully as it burns easily.
cool on baking rack before serving, into dessert dishes. the magic happens as it cools.
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For the IP:

To make this PIP in individual Ramekins, you need to figure out how you will stack them and allow for some rise and fall before you fill your dishes.
Pour the recommended amount of water into the inner pot, put a long handled trivet inside
Fill your Ramekins 1/4” from the top with the mixture and cover with foil.

Fit them in the pot into two or three layers, put the lid on and set the time for 5 min, and then let it NPR for 15 min.. Now, if you have the Duo Crisp model of IP, just switch lids and put the air fryer lid on and set to broil for a couple of minutes check to be sure it doesn’t burn. . Otherwise if you don’t have the Duo Crisp AF lid, then remove from the pot and set them onto a cookie sheet and place under the broiler for 5-10 min watching carefully, until golden brown on top.
Let cool before serving.

Bon Appetit

For Thanksgiving we were having Turkey Pot Pie and I didn’t want to over load us on PIE Crust so this was more experimenting.
Pumpkin pie filling…. I baked 4 in the oven without the Water bath but this is about the ones in the Instant Pot.

These can also be made in the silicone Egg a bites or in poached egg cups. Just spray them.

I used Moms Pumpkin Pie recipe. For a single pie,

1 c of Pumpkin.
1 heaping Tbsp Flour
1 c Heavy Whipping Cream.
2/3 c Sugar OR (for Diabetics use 3 Tbsp Erythritol and 3 Tbsp Sugar)
3/4 tsp Salt.
1/4- 1/2 tsp Nutmeg.
1/2- 1 tsp Cinnamon.
1 tsp Ginger.
3 Beaten Eggs (Or 2 large eggs)

I went on the light side on the seasonings.

You need a LOW trivet to keep the Ramekins out of the water, AND a long legged trivet or the stacking egg racks to put on top of your Ramekins, something that can clear the top of them and support the Ramikens on top tier.
Mix everything together with a whisk. Spray 7 Ramekins with pam, fill within 1/4 inch from the top.
Pour 1 1/2 c water in the 8 q IP, or 1 in the 6 q. Put the trivet down inside, long handled would be best. Remember that they will rise up, so set 3-4 of them down on the trivet in the then put the other trivet in for the next tier. Even though the paper towel won’t sit on the Ramekins on the lower rack, it will keep moisture droplets from raining on top of the custard, so lay a paper towel on the bottom of the upper trivet with a paper towel. Put your second layer of Ramekins on the top paper towel trivet, cover them by just loosely laying the paper towel on top.
Set the time for 5 min and allowed for a 10 min NPR. Or 15 min on Low pressure with 15 min NPR. Same diff. Very carefully remove them from the pot with good tongs.
So there ya have it!

Can be made with Key Limes.
For Sous Vide Scroll to the bottom for Pics and Directions once you make the filling.

This is a different approach to the common Cheesecake. The Vanilla Wafer Crust is pre baked and cooled before filling. It also has 3 Tbsp Of Xyletol/Monkfruit and 3 Tbsp sugar in the whole filling. The recipe has less sugar than others, and it also has lime juice in it. The lime juice is mixed with the Sugar, Xyletol and Corn Starch and warmed in a Small Frying Pan until slightly thickened and then cooled before adding to the eggs, which is then added to the Cream Cheese and Sour Cream mixture.

For the Crust.
Preheat the Oven to 425°

FOR KETO CRUST:
6 Oz “Catalina Crunch Keto” Cereal.
1/3 c Melted Salted Butter
OR
FOR REGULAR NILLA CRUST:
1/3 box of an 11 oz box of Nilla Wafers..Food processed Into fine crumbs.
1/4 c melted Salted Butter.
Mix together . Continue below.

Do this First:
Line the bottom of your spring form pan with parchment paper. (See below) you can also line the sides if you want.

ASSEMBLY AND BAKING OF THE CRUST:
Mix together the crushed/processed Cereal or Wafers with the Melted Butter (mentioned above).
Press into the bottom and up to 1 1/2” of the sides of a 7” leak proof spring form pan. Do not go higher. The filling needs to go above the Crust or it will get soggy wherever it is exposed on top. Bake at 425° for 7-10 min and check for doneness. When done, remove from Oven and Completely cool.

*FOR INDIVIDUAL Mason Jars, press filling into bottom of the jars. Place Jars onto a cookin Sheet and Bake at 375° for 10 min. Remove and cool completely.

Bring ALL ingredients to Room temprature before mixing. Do not use a mixer. You don’t want to incorporate air into the filling. Stir by Hand.

For the TOPPING:
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

FILLING:
2 pkg Cream Cheese full fat. Don’t use less fat.
3 Tbsp granulated White Sugar.
3 Tbsp Xyletol, Erythritol or Monk fruit blend sweetener.
2 Tbsp + 1 1/2 tsp Corn Starch.
1/8 Tsp Salt.
1/4 c Lime Juice.
2 tsp Vanilla.
1/2 c Sour Cream.
2 Beaten Eggs

DIRECTIONS:
In a Medium sized mixing Bowl, mix the Cream Cheese By HAND, until softened and smooth, then add the Sour Cream and carefully blend together. You are trying not to incorporate air into the recipe.
In another small bowl, remove the white Chalazae (thick white blob with the squiggly thing) from the Egg Yolk, then mix the Eggs lightly. Add the Vanilla and stir into the Eggs. Set aside.
Using a small 6” Frying Pan, add the Salt, Sugar, Xyletol, Corn Starch and then Lime juice and stir well. Let it set until the granuals are totally dissolved. Turn the heat on the burner to Medium low. Using a whisk, stir the mixture until it starts to thicken . DO NOT OVERHEAT (the mixture may seize up) Pull off the heat, stir, and repeat until the mixture warms and thickens just enough to coat the back of a Spoon. Remove from heat and cool completely, stirring occasional to prevent it from congealing.
When the Lime mixture is totally cooled, drizzle it into the beaten Eggs while mixing it all together with a Fork. Then slowly fold the Egg/Lime mixture into the smooth Cream Cheese Mixture.
Add Recommended amount of water to the inner pot. Make a sling or use a long handled trivet. ? Stop here. For individual servings with Sous Vide Method Skip down to Sous Vide Below.

FOR PRESSURE COOKING:
Pour the Filling into your Pre baked Crust in the Spring form Pan. Tap it on the counter a few times to remove bubbles. Make sure that the Filling covers the Crust. Set the Pan into a sling or trivet and lower into the Pot.
Put the lid on and set the time for 28 min. When the timer beeps, let it NPR for 15 min. Open lid carefully, straight up, not tipped, avoid dripping condensation onto the Cake. Set the Lid aside not on the Pot. Remove the Cheesecake and immediately use a Paper towel to carefully soak up the Water off the top of the Cheesecake.
Set the Cheesecake onto a Cooling Rack for an hour to cool completely before covering and putting in the Refrigerator.
Refrigerate the Cheesecake for a few hours before topping.

TOPPING: mentioned above
1/2 c Sour Cream.
1 1/2 tsp Sugar.
1 1/2 tsp Monk Fruit, Xyletol, or Erythritol

Mix well and allow Sugars to dissolve .
Take a flat bladed knife like a butter knife and Carefully run it between the Cheesecake Crust and sides of the pan. Try not to scratch your Pan.
Carefully spread the Sour Cream topping on the top of the Cheesecake.
Remove the side of the Pan.
Garnish with thinly Sliced Lime if desired.

Transfer Cheesecake to a nice serving Plate and serve.

FOR INDIVIDUAL SOUS VIDE CHEESECAKES:
In an 8 q Instant Pot or a vat, fill to Half way.
Use HOT tap water to fill your Sous Vide Bath. Set the temp to 160°. Let it come up to temp. If you like your Cheesecake really Firm you may want 178-180° (Cook for 2 hrs), the times are at the bottom for smoother and creamy or firm.
Put the trivet down inside. This allows for circulation around the bottom.
Have Kitchen Tongs or Canning Jar Tongs ready.

6- 8oz Mason jars or Similar type with their Seals and Lids
Follow Crust and Filling directions from above.
You can PreBake the crusts for 10 min at 375° and Cool completely before filling.
I didn’t, but if you are making them to store in the frigid for a couple of days I would.

DIRECTIONS:
Fill Mason Jars with Filling to within 1/4” of the top for expansion but not less than that because they could float in the SV Bath. Put the lids on just a little tighter than Finger tight.
If you use the ones shown in pic, the Seal will/may leak a bit but if you fill these ones to the top, the filling will prevent water from going “IN”. The egg cooking causes filling to expand some so the pressure comes from within not the outside.
Using the Tongs, carefully lower the Jars Down onto the trivet. Put the Lid on and make sure that the Valve is on release.or use a glass Lid. Set a kitchen timer for the time that you want.
1 hour gives you smooth and creamy Cheesecake.
2 hours gives a more firm Cake.
For Very firm Cheese cake, go with 178°-180° for 2 hrs.