|Hot milk||1 1⁄4 Cup (20 tbs) (Not Boiled)|
|Eggs||2 , slightly beaten|
Add hot milk, sugar, vanilla and salt to eggs.
Pour custard into aluminum custard cups to 1/2 inch from top.
Cover with 2 thicknesses waxedpaperheld in position with a rubber band or string.
Place on rack in cooker with.
1/2 cup of water Cover, set control at 5 and cook 1 minute. Turn off heat.
Allow pressure to go down normally.
For Rice Pudding, add 2 cups cooked rice to custard
Serving size: Complete recipe
Calories 443 Calories from Fat 172
% Daily Value*
Total Fat 19 g29.4%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 451.2 mg150.4%
Sodium 374.7 mg15.6%
Total Carbohydrates 46 g15.4%
Dietary Fiber 0 g
Sugars 46.2 g
Protein 22 g43.4%
Vitamin A 15.5% Vitamin C
Calcium 37.3% Iron 10.7%
*Based on a 2000 Calorie diet