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While we’re more likely to bring out our pressure cooker for savory braises and stews, it’s just as adept at making a decadent dessert in record time. Take Sarah Copeland’s deep dark chocolate pudding (from her new Instant Family Meals cookbook) as an example.
“We’re a pudding family,” she proclaims. “I’m so not bothered by whipping up a from-scratch pudding on the stovetop, because it’s always worth it, and we almost always have the ingredients to pull it off: milk, eggs, chocolate, sugar. Still, a hands-off version (i.e., no stirring)—a true set-it-and-forget-it from-scratch pudding—is another of life’s little gifts, and one I’ll gladly accept. I suggest you do, too.” That’s where the Instant Pot comes in.
According to Copeland, cooking this pudding on low pressure yields a looser, creamier pudding, while high pressure produces a soufflé-meets-mousse texture. As irresistible as it is right out of the pot, you’ll want to let the pudding cool completely before serving or even dipping in. “To get the right texture, it’s essential that the steam settles,” she writes. “Dive in too early, and you’ll upset the delicate balance and flawless presentation.”
Reprinted with permission from Instant Family Meals. Copyright © 2020 by Sarah Copeland. Photographs copyright © 2020 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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