Caramel Custard - Instant pot Version

Ingredients (Serves  8 – 10):
         Milk                            --   2 cups 
         Eggs                            --   3
         Sugar                           --   ½ - ¾ cup (As to taste) 
         Sugar to Caramelize    --   1½ tbsp 
         Vanilla Essence            --   ½ tsp 

Preparation of caramel custard pudding:

Prepare a 6 inch cake tin and keep aside. 

You can also use multiple ramekins and stack them in the instant pot. I have tried stacking 2 6 inch cake tins in the instant pot and it worked perfect.
 
For the caramel, add the sugar with 2 tbsp water in a small sauce pan and heat on medium flame. Let it boil. Once it starts to bubble, reduce the flame to medium low. This need a little patience. Stir continuously to have an even colour. Let it caramelize. Once it turns brown, look for the colour you are looking for and switch off the flame as soon as it is achieved. It just needs seconds to burn the caramel.

Quickly and carefully pour the caramel into the pan and swirl it to make sure you have an even coating on the bottom. Let it cool.

Never ever try to touch or lick the caramel at any stage before it is completely cool.

Beat the eggs well until it is smooth. Add the milk, sugar and vanilla essence. I use either a hand mixer or just blend all together in a blender until well combined.  

Pour the mixture onto the cooled caramel. Cover if with a foil to avoid any moisture getting into the custard.

Add 1 cup water into the instant pot. Keep the filled cake tin on the steaming rack and carefully keep this in the pot.

Close the lid and with the venting knob on sealing position, pressure cook at high pressure for 15 minutes. Let the pressure release naturally, approximately another 10-15 minutes. 

Once done remove the foil cover and gently dab any moisture on the custard with a kitchen towel.  At this stage the center might look a little wiggly, but it will set well as it cools.
 
Let it cool to room temperature and refrigerate until they are chill. 

Use a butter knife or back of the spoon to separate the custard from the sides of the pan and turn it upside down onto your serving dish. Slice and enjoy !!!

White Bean Chicken Chili

Ingredients (Serves 4):

Chicken Breasts                --   2 lbs, cut into small pieces
Cumin Powder                  --   1½ tsp
Chilly Powder                   --   1½ tsp
Black Pepper Powder    --   1 tsp
Salt                                        --   as required
Canola Oil                           --   ¼ cup
Butter                                   --   3 tbsp
Yellow Onions                  --   ¾ cup , diced
Garlic                                   --   3 - 4 cloves, minced
Green Poblano Chillies --   2 large 
Jalapenos                           --   2 large. optional depending upon the tolerance
All-Purpose Flour           --  ½ cup
Chicken Stock                    --   1 qt
Chili Garlic Paste              --   1½ tsp
Chipotle Tabasco®          --   1½ tsp
Oregano                                --   ¾ tsp
Brown Sugar                       --   ¾ tsp
Canned White Beans        --   2 cups
Sour Cream                         --   3 tbsp
White Rice                           --   2 cups, cooked
Pico de Gallo                       --   ¼ cup
Green Onions                      --   ¼ cup

Preparation:

Clean and cut the chicken into small pieces. Marinate it with cumin powder, chilly powder, black pepper powder and salt. Keep it aside for 20 mins.

Wash the poblano chillies and the jalapenos and cut into half. Remove the seeds. In a cookie sheet lined with foil, place the chillies and bake for 10 - 15 mins @ 200 F until they are roasted and the skin peels of. Remove from the oven, remove the skin and cut them into small pieces.

Heat canola oil in a large sauce or soup pot. Add the marinated chicken into the pot. Cook / fry until the chicken is ¾ done.
Remove the chicken from the pot and keep aside.

             

Add the butter to the pot along with the left over oil. Add the onions and saute until they are translucent.

Add the minced garlic and the chopped chillies into the pot. Saute for 1 - 2 minutes. Add the flour into the pot. Mix well.

               

Keep stirring and add the chicken stock. Stir until there are no lumps left. Add salt as required.

Add the chili garlic paste, Tabasco®, oregano and brown sugar into the pot.

Let it boil and then add the chicken back to the pot. Simmer for 5 – 7 minutes then gently stir in the sour cream and white beans.

Serve with white rice and garnish with pico de gallo and green onions.

Recipe Courtesy: Cheese Cake Factory