PRESSURE COOKER BANANA PUDDING
Make and share this Pressure Cooker Banana Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Have four 6 oz souffle dishes on hand.
- Puree the banana in a food processor or blender.
- Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
- Strain mix through a fine strainer.
- Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
- Insert steamer basket and add souffle dishes.
- The water should not reach the steamer.
- Add the trivet, if necessary to keep the water from touching the dishes.
- Close the pressure cooker and bring up to pressure.
- Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
- Release pressure immediately and remove souffle dishes.
- Uncover immediately.
- To store in the refrigerator, cool them, uncovered, to lukewarm.
- cover and refrigerate for up to 2 days.
Nutrition Facts : Calories 245.6, Fat 11.8, SaturatedFat 6.3, Cholesterol 181.8, Sodium 68.6, Carbohydrate 29, Fiber 0.8, Sugar 23.7, Protein 6.1
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