Read along to check out all the mistakes that I did which you can avoid!!!
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Caramel Bread Pudding – One of the best delicious desserts for your next occasion. Made in an Instant Pot without eggs this best bread pudding dessert served with a dollop of whipped cream is sure enough to win hearts around the table!!
Self Saucing Caramel Sauce + Fall – Just bring it on!!!
Wait why Fall?? Actually, you can enjoy this easy bread pudding any time of the year..
By the look of it, you might consider this to be same as crème caramel. But no there is a difference.
The creme caramel is a smoother custard-based dessert and there is no use of bread in it. But in this case, the main ingredient is Bread!!
So do not expect this to be as smooth and silky as our creme caramel. This simple bread pudding recipe is definitely soft and smooth but still has a bite to it due to the bread added and not melt in the mouth like the former case.
Well, I would say Yes. But again not because it has the basic custard ingredients like egg, cream and sugar.
Instead, I have tried to make it eggless by simply using the custard powder to set our bread pudding.
You can also try using cornstarch and vanilla bean paste instead for the same.
Not at all.. I believe Bread Pudding recipe is one of those ultimate comfort foods that each and every family has some memory with a fabulous recipe that they might be so proud of.
The Bread Pudding Jars that I had shared is more of an American or western pudding style that I came across after moving to New Zealand.
And today’s recipe is more of an Indian version of the beloved old fashioned bread pudding.
So, in short, this Instant Pot Caramel Bread Pudding is basically an Indian pudding recipe that is made using bread, custard powder and milk, steamed to a state where it is totally set giving us clean slices that have a smooth and soft texture with a bite to it owing to the addition of bread.
Since we do not soak the bread in milk like bread pudding jars recipe you will not have a melt in your mouth feel but instead a little bite as if you are eating a piece of cake.
The self-saucing caramel sauce is totally the cherry on the cake. Apart from adding a beautiful flavour it also aids in giving us a moist bread pudding.
The first thing you need to do is make the caramel which forms the base layer of our cake tin.
We are using 6-inch cake tin today. Of course, you can use either ramekins or even any stainless steel container for that matter unless you are making it in the oven.
A very basic step and my favourite too as you might have seen me make this countless times while making praline for various recipes like our Christmas Toffee Cookies or even for Butterscotch Cake.
All you have to do is melt some sugar and just a bit of water until you get that golden amber colour. Patience is the key here. The sugar syrup starts simmering, comes to a rolling boil, turns into pale yellow colour and in few seconds you reach the caramel stage.
Once you reach that stage, you need to act fast. That is because the caramel tends to set fast as soon as it hits the cake pan.
So once you reach the amber golden colour immediately pour it into the cake pan and give a quick swirl to the pan so that the entire base is coated with the caramel. Set aside and start working on the custard bread pudding; I mean the custard base for bread pudding.
Wondering which is the best bread for bread pudding? There is no brainer here. The better the flavour of the bread the better our Caramel Bread Pudding would turn out to be.
Use any bread that you prefer like a brioche or challah.
Or even a basic white Sandwich Bread would work here like I have done.
Trim the edges to remove the brown part, cut it into squares and pulse it in the food processor until you get fine crumbs.
Unlike the traditional bread pudding recipe wherein we cut the bread in squares and soak in the milk mixture as we did in our Instant Pot bread pudding jars recipe, in this case, we are pulsing the bread to get bread crumbs.
The reason for doing this is to get a smooth slice of the pudding once it is set which you can make out from the pictures in the post.
Pulse the bread to get bread crumbs which would yield in a fine, neat and smoother slice of the pudding to woo your guests.
First things first, to half a cup of cold milk add in the custard powder, stir in the vanilla bean paste if using, mix to dissolve and set aside.
Onto a saucepan, bring 1.5 cups of milk to a simmer, add in the sugar and bring to a boil making sure the sugar melts.
Give a quick stir to the custard and milk mixture because upon standing for some time the custard tends to settle to the base of the cup, stirring it once right before adding to the saucepan ensures that the custard is completely dissolved.
Stirring the milk and sugar mixture continuously add in the custard mix in a constant flow. Stirring continuously ensures that there is no formation of lumps.
Keep on stirring and in just a few minutes you will observe that the mixture has thickened well.
At this stage lower the flame and start adding the bread crumbs little at a time and mix until everything comes together.
Switch off the flame and transfer the mixture to the same cake pan in which you had added the caramel.
Smoothen the top, cover it with an aluminium foil and cook it by using one of the ways mentioned below.
Steamed Caramel Bread Pudding: There are 2 ways in which you can steam and cook the pudding. Either using an Instant Pot or on Stove Top.
To the base of your pot add 2 cups (the cup that came along with the pot) of boiling water. Place the trivet. And then the cake pan
Set to sealing mode.
Choose Steam Function and set time to 20 mins.
After the 20 mins time, let it release pressure naturally for 10 mins. Switch to venting mode to further release the steam.
Open the lid and carefully remove the cake pan.
Choose a saucepan with a lid that is big enough to accommodate the cake pan or any vessel that you might be using.
Bring some water to a boil in the saucepan. (Water should be just touching the base of the cake pan.)
Place a trivet and then the cake pan. Cover with the lid and steam it on a medium flame for 25 to 30 mins.
This also works in the same way.
Add 2 cups of hot water to the base. Place the trivet and the cake pan. Close the pressure cooker lid, do not put the weight on. Steam cook the bread pudding for 20 to 25 mins.
Once the timer buzzes and the pudding is all cooked take the pan out and place it on a cooling rack to cool down to room temperature.
Then place it in the fridge to set completely for a minimum of 4 hours.
Take the pan out of the fridge and let it sit at room temperature for 20 mins. This resting time helps an easy unmolding of the pudding from the pan.
Place a plate upside down on top of the cake pan.
Invert the cake pan
Gently take off the cake pan to release the beautifully set Caramel Bread Pudding.
The oozing out self-saucing golden hue with a pale custard base set bread pudding is a delight to watch.
Here is the recipe on how to make bread pudding
Caramel Bread Pudding is a soft and smooth pudding that has a bite to it owing to the bread. The self-saucing caramel on the top makes the pudding so moist that you will absolutely love it.
Take sugar and water in a saucepan. Switch on the heat.
You will observe that the syrup starts to simmer, then comes to a rolling boil and starts turning light yellow in shade and in a matter of few seconds turns golden amber in colour.
Immediately take it off the flame and pour it into the cake tin. Acting quickly swirl the cake pan to ensure that the caramel syrup covers the entire base of the pan. Set aside.
Trim off the edges of the bread. Cut it into squares and pulse it in a mixer to get bread crumbs. Set aside.
To half a cup of cold milk add in the custard powder, mix to dissolve and set aside.
Onto a saucepan, bring 1.5 cups of milk to a simmer, add in the sugar and bring to a boil making sure the sugar melts. Do stir in between so that the milk does not stick to the saucepan.
Give a quick stir to the custard and milk mixture because upon standing for some time the custard tends to settle to the base of the cup, stirring it once right before adding to the saucepan ensures that the custard is completely dissolved.
Stirring the milk and sugar mixture continuously add in the custard mix in a constant flow. Stirring continuously ensures that there is no formation of lumps.
Keep on stirring and in just a few minutes you will observe that the mixture has thickened well. At this stage lower the flame and start adding the bread crumbs little at a time and mix until everything comes together.
Switch off the flame and transfer the mixture to the same cake pan in which you had added the caramel.
Smoothen the top, cover it with an aluminium foil and cook it by using one of the ways mentioned below.
Add 2 cups of boiling hot water using the cup that came along with the pot. Place the trivet.
Keep the cake pan into it. Close the lid. Vent to sealing mode. Use the steamer function and set the timer to 20 mins.
Once the timer goes off let it depressurize naturally for 10 mins, then turn the knob to venting to release any steam. Open the lid and remove the cake pan.
Let it sit at room temperature for 20 mins and then place in the refrigerator for a minimum of 4 hours to set completely.
The procedure remains the same. Add 2 cups of water to the base. Place the trivet and then the cake pan.
Close the lid without the weight on and then steam cook on a medium flame for 20-25 mins.
The step for chilling the pudding remains the same as stated above.
Take a saucepan or kadai large enough to fit the cake tin. Switch on the gas to medium and add water.
Once the water starts simmering, place the trivet and the cake tin. Cover with the lid and steam cook for 25-30 mins.
Follow the step for chilling the pudding as mentioned above.
Before unmolding it is a better idea to remove the pan from the fridge 10-20 mins prior.
Place a plate upside down on the cake tin and invert it.
Gently remove the cake tin releasing the beautifully set caramel bread pudding onto the plate.
Using a hot knife slice the pudding as you desire and serve it plain or with a dollop of whipped cream or some caramel decorations as I have done.
Along with the sugar add 2 tbsp of sifted cocoa powder to the milk along with sugar as mentioned in step no.3 under the Custard Base heading.
Follow the rest of the recipe to make the chocolate caramel bread pudding.
Now this is so easy right!!! Once your sugar syrup turns golden amber colour simply add 1/4 tsp rock salt and mix. Then pour it onto the cake tin base. Follow the rest of the recipe as such.
So this Caramel Bread Pudding is a soft and smooth pudding, an Indian version of traditional bread pudding recipe.
Do not expect it to be melt in your mouth even though it looks like a crème caramel as it has bread in it so you will definitely have a bite of it.
The caramel on top not only makes this a golden beauty dessert but also keeps the pudding super moist.
All in all, this is a beautiful dish that one can enjoy any time of the year.
However, in my opinion, this would be an ultimate dessert for your Thanksgiving dinner. Because caramel – fall- thanksgiving everything is a synonym for me 😉
If you love baking cakes, then this caramel chocolate cake is an ultimate show stopper dessert for your Fall parties.
And if you liked my today’s recipe you know the drill right 😉 let me know by tagging me, tweeting me or Instagram me. I would love to hear from you.
Pin this to your Instant Pot or desserts board
See you soon in my next one
Until then
Hugs
Sushma
There is sunshine in my kitchen today!!!
That bright luscious yellow.. silky and smooth.. sweet and sour – the only Lemon Curd recipe you need in your life. Because when life hands you lemons; do not make lemonade – instead make this Lemon Curd 😀
Also, find many tips and tricks to help you make the best Curd that you would ever have.
One more thing I am trying to cover as many details as possible. If I have left out anything please feel free to drop it in the comments section, I will try to update the post with the same.
It is basically a type of custard made using of course lemons, eggs, butter and sugar. Just basic ingredients combined to form a smooth base which can be used as a dessert spread or as a topping.
Find the numerous ways in which you can use this further in the post.
Ideally, it is neither but is used as an alternative to both.
Making lemon curd is fairly easy.
Yes, it takes a bit of technique here but with these few pointers that I am sharing it would be easy for you to get it right in the first attempt.
You have to start adding your butter cubes little at a time once the egg and sugar mixture is warm to touch.
How do you know that it is warm?
Simple!! Using clean hands, insert your pinky finger into the mixture and check if it is warm to touch.
That is a simple Finger Test which you can use to check and then start adding butter and cook until the mixture thickens.
I know this thing haunts a lot of you 😉 At least it did to me until I started using this simple trick 😀
So how do you know your lemon curd has thickened?
What I follow is, upon continuous whisking, at one point you will observe that the egg, sugar and juice mixture starts boiling.
So when you see the first boil, start counting 1 to 50 in your mind.
When you reach 50, take it off the flame, pass it through a sieve, cling wrap and let it sit in the refrigerator until thickened.
This one trick has always helped me. Do try it once and share your experience with me.
Yes definitely. In fact, that is one of the major and important points to note which is to chill it in the refrigerator which thickens it further.
When you are making the stove-top version, you need to whisk it continuously, keep a tab on your gas flame, do the finger test and also keep counting to get that perfect lemon curd which sometimes does not behave like you want to..
Lol.. I meant even after utmost care sometimes you will end up with scrambled eggs or sometimes the curd just won’t thicken.
This issue arises when the liquid measurement is off in the recipe.
To avoid this or to fix the issue all you need to do is add an extra egg yolk to your mixture and follow the remaining steps.
Yes by any reason if your lemon curd does not thicken then simply try adding an additional yolk to it. I have tried it personally.
Well, some of you might be thinking that is too much technical stuff going on there.. Not really once you understand the basic diametric you would never go wrong in creating and trying recipes that you like.
But if you wish it were simpler and you get perfect results each time, then my friend you need an INSTANT POT in your life.
By now you got a gist of things that you need to take care while making that perfect Lemon Curd.
What if I say you can make the best ever lemon curd with perfect results each time without having to worry about all the things that I just mentioned above.
Boom!! What!! seriously..
Yes and that’s the magic of our Instant Pot
This method is so simple that literally, anyone can make it. All you have to do is pulse all the ingredients together in a mixer or food processor and then add it to a jar and into your instant pot. That’s it.
If you ask my personal opinion, well I am not reverting to stove top version now that I have an Instant Pot. So until you lay your hands on IP follow the steps that I mentioned above to make perfect Lemon Curd on stove top too 😀
Coming to the next crucial point,
I understand a lot of you who follow me on my Youtube Channel, try to avoid baking with eggs so this section is just for you.
The key ingredient to make Eggless Lemon Curd is to make use of:
And my secret ingredient: TURMERIC
Yes, you read it right. Turmeric lends it that beautiful yellow colour without actually rendering its taste.
In fact, it is super easy to make the eggless version as compared to the usual ones that are made using eggs.
Find the exact procedure in the recipe card.
Now that you have made the most amazing Lemon Curd let me share few recipes which use lemon curd.
I had to start with this. Instant Pot Cheesecake is all the rage now!! So a lemon curd cheesecake would just be so cool.
I do not have the recipe for the same yet but you can take my basic instant pot cheesecake recipe and add some lemon curd to it instead of peppermint essence and try that if you like.
Yes, this is the recipe that I shot when I made the lemon curd, so lemon curd tartlets will surely make it to the blog.
But till then you can choose to make either my eggless tart or the usual tart base. Top it with lemon curd and some fresh blueberries and you are good to go 😀
This is a classic Kiwi and Australian dessert. This is sooooooooo good that I insist you have to try it at least once in your lifetime.
Click here for the recipe
Bake a simple or a regular cupcake by adding lemon zest to your usual cake batter. Fill it with lemon curd and top it with lemon frosting.
How to put lemon curd inside cupcakes?
I have the recipe for strawberry filled cupcakes you can follow that procedure but use lemon curd instead of strawberry compote.
Simply fold in lemon curd to softly whipped cream to get a delicious mousse for you to enjoy.
I know some of you are wondering, can lemon curd be mixed with whipped cream?
Oh yes absolutely.
Start by whipping your cream and sugar. Once you whip it to soft peaks stage add in the lemon curd and fold until it is combined. Chill overnight and you have the perfect mousse ready.
Out of all the above, this has to be my favourite.
And you won’t believe how easy and fun this is!!
All you have to do is buy some chocolate Easter eggs from the market.
Crack open the top portion, fill it with Instant Pot Yogurt and topped with this yummy curd. Voila!! You have the simplest and healthier dessert option for your Easter Table
It can be used in many other ways like simply top it on some yoghurt for an after-school snack idea, spread it over bread or scones like a jam, fill it in strawberries.
Lemon Curd fillings taste awesome when layered in a cake.
Other than these it can also be used as a filling for the macaron, panacotta etc.
Now let me address a few of the questions that I see popping up on Facebook all the time.
Meyer Lemons undoubtedly.
Now I know it is expensive and not available year round. In that case in the following recipe increase the amount of sugar to 3/4 cups to balance out the tartness of other lemon juice.
Yes, you can. But it won’t taste as good as the ones made using fresh ones.
So I would recommend you guys to take half and half. That is half fresh lemon juice and half bottled.
Also, add lemon zest to the curd to get that oomph factor.
Can you pipe lemon curd?
Yes, you can once thicken.
But of course, do now expect it to pipe like a cupcake frosting. Check out the lemon friands recipe and you will get an idea.
Haha.. Definitely make lemon and blueberry Trifle.. This tasted so heavenly.
Pretty basic recipe – Layers of soft and spongy eggless vanilla cake, softly whipped cream followed by instant pot lemon curd and blueberry compote is an explosion of flavours. The tart lemon curd and sweet blueberries are a perfect party or potluck dessert idea.
Check the video in the recipe card for a detailed step by step recipe on how to layer these.
Yes, it does freeze well. Cool it completely before transferring it to a freezer-safe container. This can be frozen and preserved for up to 6 months.
Yes since this freezes well, you can make it ahead of time and use as and when needed.
So now let us see how to make Lemon Curd at home:
Find all the tips and notes that you need to make the best lemon curd recipe. This homemade lemon curd recipe can be used to make many desserts like macarons, puff pastry, cheesecake, tartlets, mousse, frosting, pavlova, crepes, trifle, layering, filling and frosting buttercream cake.
Once the vent drops down. Take the jars or ramekins out. Add lemon zest on top and using a spoon just mix the lemon curd until smooth and lump free.
1. Please refer the above paragraphs to know the tips to make the perfect lemon curd.
2. This recipe yields a tart lemon curd unless you use Meyer lemons. If you cannot lay your hands on Meyer lemons and would prefer a sweeter lemon curd then just increase the quantity of sugar to 3/4 cups.
3. While making Instant Pot Lemon Curd when you blend the butter, sugar, lemon juice and eggs in a mixer or blender it may appear split or curdled. But do not panic, just proceed with the recipe and you will get it right.
This Lemon Curd recipe makes a really tart, smooth and silky fruit curd. It is advisable to use Meyer Lemons only. However, if you cannot find one then increase the quantity of sugar to 3/4 cup to balance the tartness of the juice.
Making in an Instant-Pot is really an easier and convenient method.
There are so many ways in which you can make use of this lemon curd. Let me know which one is your favourite.
If you ever try this recipe then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to you Instant Pot Board
I will see you soon with yet another one
Until then
Hugs
Sushma
I am sorry for making you addicted to bread baking at home, because once you make this soft and chewy Whole Wheat Pita Bread at home then there would be no looking back..
You would totally get addicted to its flavour and would keep coming back for more!!!
In this vegan pita bread post, I will cover details on:
Now I would try to keep this post short and cut it down because all the tips and tricks and the methods that I have discussed in my Pita Bread post applies to this as well so I will try not to repeat the same and try to share few additional information instead.
And hence if you have not already gone through my earlier post I would highly recommend you guys to look into it now or maybe after you read through this recipe. Here is the link to that post.
Pita Bread basically falls into the category of flatbreads from the Meditteranean Cuisine.
The pita bread dough has similar ingredients like other flatbreads such as pizza dough or a naan dough, the little techniques used to make this dough is what gives the Pita Bread that characteristic puff and that pockets is then used to fill hummus, veggie or meat filling, falafel and dipping sauce.
Stay tuned because the 6 steps and tricks mentioned in the post would definitely help you make a Pita Bread on your own.
If Pita bread itself is so amazing then why make it with whole wheat?
To be brutally honest with you, I have made this homemade pita bread just on the request you guys made on the video. I like to enjoy bread or cakes made of Plain Flour or Maida more than ones made using Whole Wheat.
However, I must respect your thoughts and opinion too right.. so if you ask for a whole wheat pita bread recipe I would definitely share it.
Moreover, whole wheat flour is easily digested by our body as compared to plain flour and also it is said that whole wheat flour has more iron and nutrients comparatively. Does that answer your question; is pita bread healthy or is whole wheat pita bread healthy?
Well, I for one do not believe that everything made using whole wheat is healthy. Let us not get into that debate as for now, but rather let us enjoy making pita bread at home.
Now that you know what is pita bread, time to look into the Whole Wheat Pita Bread ingredients – which includes the usual flour, yeast, salt, sugar and water.
I have already discussed each of them in detail in my previous post so skipping it now and moving on to the next step. In place of plain flour or maida mentioned in that post we are using whole wheat flour here.
So let us now have a look at:
Like any other yeast-leavened bread, to make a soft Whole Wheat Pita Bread you will have to follow the same steps of bread making – Kneading, First Proofing, Shaping, Second Proofing and Cooking.
So that brings us to our first step.
Did you know each and every bread has an optimum temperature after kneading? And to get that optimum temperature we need to have the liquid required to make the dough at a specific temperature.
Pheww…
And the temperature of water for this Whole Wheat Pita Bread dough has to be around 90-100 degree Fahrenheit.
The second thing to note is that if you are using Active Dry Yeast in place of Instant Yeast then you need to activate it first before adding to your mixture.
To make this dough, we will add all our dry ingredients – flour, salt and sugar in a bowl and give a mix. Dissolve your yeast in the water and add this to the dry flour.
Combine together until all the flour is hydrated.
Dust your worktop with some dry flour. Transfer the dough to your worktop and start kneading.
This is going to be a really sticky mess to begin with but keep on dusting and keep on kneading. After about 10 mins add olive oil and kneed again. It took me around 25 mins and almost 1/2 cup of more wheat flour to get a soft, smooth and tacky dough.
Once again I would refer you guys to check my previous post on Pita Bread as to how to knead the dough right way!!
Grease a bowl with oil. Transfer the dough into it and allow this to proof for 2 hours.
And this is where my new found love – Instant Pot comes in play. Instant Pot Bread is suddenly a rage now and I can totally see why.
So I allowed my bread to proof in Instant Pot for 1 hour. Yes, that is the advantage of using the magic pot it literally cuts down the proofing time by half. Super handy to make a no-knead bread.. no need to wait for 6 to 8 hours for it to proof.
Yea so if you have an Instant Pot then allow it proof in the pot for 1 hour in yogurt setting mode or else proof it for 2 hours.
Next time I am gonna test the batch for 30 mins of proofing in Instant Pot.. Will test it and update the results with you guys 😀
After the first proofing, gently deflate the dough, shape it into a log and divide it into 6 balls. Or you can also weigh them to be accurate. I weighed them this time and each ball was around 75 gms.
Take a ball, tuck the sides to the base and try to give them a round shape and place it on your worktop. Cover it with a tea towel and repeat the step with the remaining 5 balls and place it adjacent to the previous one.
Starting with the first dough that you shaped, flatten it out and using a rolling pin to roll it into a circle with around 6 inch diameter.
Don’t get me wrong again to understand the why and how’s just check that post..
Once you roll the dough out, place them on a baking tray lined with parchment paper or worktop dusted with flour. Cover with a tea towel so that it doesn’t dry out.
You need the parchment paper beneath because the dough on resting seems to get wet a bit and when you try to lift it up you might unknowingly cause it to tear and then the pitas won’t puff so it is important to place them on a parchment paper.
So once rolled out, allow the dough to rest a bit – second proofing for 30 mins so that the gluten gets time to relax.
In whichever medium you choose to cook your pitas be it in an oven or a skillet make sure that it is super HOT.
The hot conditions of the oven are needed to quickly create steam which would eventually create the pockets. If the oven temperature is too low, the steam won’t cause the puff, and you’ll end up with thick pita bread.
Preheat the oven to max temperature with the baking stone inside so that the stone is also hot when you place the pitas. Within a matter of 3 to 5 mins, you will observe the pitas puffing up.
The same logic applies to cook it in the skillet too.
Apart from that, the other thing you need to note is to flip the pitas before cooking.
So the rolled portion which was the top portion would hit the skillet or baking stone first and would now be the bottom portion.
Simply place them in a tea towel stacked one above the other. This would keep them warm and soft. The tea towels would retain the moisture and at the same time letting the pitas to breathe.
Follow these 6 simple steps and I assure you that almost all of your pitas would puff.
I am saying almost because sometimes the pitas just don’t puff
Yea even after following all the tips and steps sometime the pitas won’t puff. Don’t get disheartened.. It took me 2 attempts to perfect my pita making skills 😉
Even though it doesn’t puff the base would be still so soft that it makes an excellent base for pizzas. Or simply dip them in hummus and enjoy.
Or bake them again to make pita chips and enjoy with dip of your choice.
Now a heartfelt thank you to all of you who watched my Pita Bread Video and shared your thoughtful and meaningful comments on the same.
Even though I tried to reply to each of you, after a point it was just not possible, extremely sorry about that but definitely, I have read all your posts and few questions that were asked frequently in that video and that is what I would like to address in this one.
It is called Tawa. Basically, it is an iron skillet that I got from India. I am pretty sure you can easily find it in any of the Indian stores near you or you can also choose to order it from Amazon.
So on a scale of 1 to 9 on my gas stove, I heat it on 7. After about 5 to 8 mins when I place my hand a few inches above the skillet I could feel the heat on my palms and that is when I reduce it to 5. And then start cooking my pitas.
You will have to initially test 1 or 2 pitas to understand your gas flame.
I do not use oil while cooking the pitas.
And neither do I oil it separately.
What I mean is every time I wash the skillet, I put it back on the flame to dry it and once dried add in a tbsp or 2 of olive oil and using a paper towel simple spread it all over the skillet evenly and then heat it up until it smokes. Switch off the flame and store it once it is cool to touch.
Basically, that is how I store my iron vessels to avoid the formation of rust.
And that oil which is already present on the skillet is the only Oil I use apart from that I do not add any extra oil while cooking.
I will divide the section into three parts.
First, let us see how to store the pita bread dough?
Simply transfer the dough to an airtight container. Store it in the refrigerator for upto a week. Just pinch out 1 or 2 balls or depending upon how much ever you need for the day and proceed with the steps mentioned in the recipe.
How to store partially cooked pitas?
Well, I would not recommend this method, to begin with.. Because when you cook the pitas on one side and flip to the other side it automatically starts to puff immediately which means we would end up cooking it completely.
So I have not tried it successfully and hence would not recommend it.
How to store cooked pita bread?
You can store cooked pita bread in the freezer for up to 3 months.
Just place a parchment paper in between each pitas. Wrap it with an aluminium foil. Put it in a ziplock bag with correct labelling and then store it.
I personally use the following method to revive my day old Pita’s.
Simply cut the pitas lengthwise like you normally do.. Then using wet hands just dab dab dab the water onto the pitas on both the sides. Place it on a microwave-safe plate and microwave for 10-15 seconds.. and you will have a perfect soft pita as fresh as new ones 😀
Since I just made a small batch of pitas the other day I could not film this portion using pita bread as nothing was left out. So I am using a regular Indian flatbread – Lachha paratha as an example here in the above pictures. Sorry about that guys.
Due to the puffy pockets it gets while cooking or baking, it is usually used as a medium to stuff things in.. The common thing that you would find in all kind of stuffings is a salad.. Other than that you can use any filling like kebabs, falafel, eggs, the meat of your choice just anything you like..
Any sauce or condiments like a different flavour of hummus, tzatziki sauce, basically something to keep it moist.
You can also cut it into triangles add some spices, bake it until crispy to enjoy it like chips.
Yes, you can add any dried herbs or spices to flavour the dough. Just add in along with the dry ingredients itself be it while making regular Pita Bread or this Whole Wheat Pita Bread.
With all those things in mind, let us see how to make Whole Wheat Pita Bread
Learn all the tips and tricks and the right steps needed to make Instant Pot whole wheat pita bread. And upon your suggestion find the recipes for hummus, falafel, balela salad and tzatziki sauce.
Dissolve yeast in the water and add it to your dry ingredients and combine together until the flour is hydrated. Transfer to the worktop dusted with some whole wheat flour and then knead the dough
After about 10 mins of kneading add a tbsp of oil and knead again until you reach the soft, pliable and tacky dough stage which would take another 15 mins of kneading. You would have to approximately knead the dough for 25 mins in total. Add extra flour while rolling the dough as needed
Feel free to cut short the kneading time to 10-15 mins by choosing to knead the dough in a stand mixer.
Whole Wheat Pita is considered to be a healthier version over its plain flour counter part.
To me in terms of taste and texture both the pitas were equal.. there was not much difference.. both were soft, chewy and flavourful.
Only thing is that I had to knead it for a longer time as compared to the plain flour ones.. but I would say that is a good exercise 😀
The homemade Whole Wheat Pita Bread paired with hummus, falafel, tzatziki sauce and balela salad was one flavourful combination.
Few other bread recipes that I think you might love:
If you thought that this post was informative then definitely let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to your Bread Board on Pinterest.
I will see you soon with yet another one.
Until then
Hugs
Sushma
Don’t be surprised if I say you just need 4 simple ingredients to make this ULTIMATE Instant Pot dessert – A dreamy, smooth, silky and chocolaty Instant Pot Chocolate Custard.
Top it with some soil (not literally) and some strawberry carrots and you have the perfect dessert for your Easter table – Carrot Patch Custard.
Even though Easter is something that I have not celebrated growing up, living in a foreign land I now appreciate all the festive and holidays and enjoy sharing it with my little girl.
Each year I have been sharing something special and unique on this little space here and this year is no different – a quick and easy chocolate custard recipe with those little extra decorations on top is just so pretty. Don’t you all agree?
Btw, if you like to know what recipes I shared over the past two years then here is the link for those:
Custard is basically cooked milk or cream, sweetened with sugar and generally thickened using egg yolk. Other setting agents like cornflour (cornstarch) or even gelatine can be used for the same.
So you basically get the gist right, the main custard ingredients include: Milk, Sugar, Eggs
And so it is fairly easy to make custard recipe at home.
Or is it?
Well on a stove top method you will have to keep on stirring everything and also maintain the right temperature to cook it to the perfect creamy stage and not make scrambled eggs instead.
And there comes our Magic Pot.
So to make a basic custard at home all you have to do is simply mix everything, add it to your Instant Pot, set the timer and let it do its job 😀
No one can stop you from becoming a PRO in making INSTANT POT DESSERTS 😀 (pat on the back scenario 😉 Shhhh.. Just don’t let anyone know and let your guests be surprised at how quickly and effortlessly you have made an amazing dessert 😉
Now that is the basic step for making Custard. To make slight variations, add in chocolate like I have done today in this Instant Pot Chocolate Custard recipe or you can also add instant coffee water to make a Coffee Custard. Sky is the limit for imagination. 😀
So what is Chocolate Custard – simply adding chocolates to your basic custard recipe.
I understand some of you guys do not eat eggs or do not like the smell of it in custard recipes so you might be wanting to try an eggless recipe.
While making the Alphabet Cake, I had used an eggless custard recipe so you can check that by clicking the link.
Basically, if you are wondering how to make chocolate custard with cornflour or how do make eggless custard?
So that is the answer right there so we use cornflour or cornstarch as our thickening agent while making a custard without eggs.
How to make chocolate custard without cornflour? – Then you will definitely have to go for Eggs as your thickening agent or use gelatine.
Well, there is not much of a difference between either. However I feel that the custard made using eggs is so much more smoother and rich due to the additional fat from the yolks than the ones made using cornstarch.
Again its a personal preference both of them turn out pretty good.
I have made the basic custard recipe couple of times and used it in a plethora of other recipes to further enhance the taste and also to come up with a all new recipe.
Now you have to understand a basic thing here: custard may vary in consistency from a thin pouring sauce to the thick pastry cream to be used as a filling.
Depending upon that let me share with you all some ideas.
For Example:
To make a trifle or layered dessert add in a layer of chocolate cake, topped with some chocolate cream, chocolate custard, fresh berries, some nuts and repeat the layers.. OMG .. the best chocolate dessert…
Just like the trifle, the thick custard can be used as a filling in your cake too.
This would go even well with a mousse cake.
So a layer of chocolate cake, chocolate mousse, chocolate custard and also feel free to add a chocolate ganache layer.. Woah.. now that is a Death by Chocolate Cake.
For that you will have to first make the chocolate tart base, then add chocolate custard layer topped with chocolate ganache. An ultimate chocolaty experience.
Make the chocolate custard and then add it to your softly whipped cream and whip it until thick. You can also add it to your Condensed Buttercream Frosting. So yum!!!
With Easter around the corner, I have used this method to make a Carrot Patch Pots. Won’t it look stunning on your Easter menu? Let me know what your thoughts are in the comments below.
Now when I did my Level 4 Bakery Course the one thing that we all were taught was about perishable goods and egg being on the top list.
We have stored custard for a day in refrigerator and used it the next day but never did we freeze it.
Even all over the internet you will find that it is a big NO NO.
However, I found this particular site that had a successful attempt at freezing them. Since I have never done it personally I cannot comment more on frozen custard but you could check that site by clicking the link and see if you would want to go by that route.
And now finally let us look into how to do Chocolate Custard
4 ingredients and 3 mins of pressure cooking - nothing can get simpler than making a chocolate custard in the instant pot. Perfectly smooth and creamy this custard is to die for.
1. In place of dark chocolate, you can also use semi-sweet or milk chocolate. In that case, adjust the sweetness.
2. This dessert is mildly sweetened to increase the sweetness increase the amount of sugar by 1 tbsp I like to add vanilla essence to mask the eggy smell. It is optional you can skip if you want to.
3. You can serve the chocolate custard on its own if you wish, making the oreo soil and strawberries is optional but tastes amazing when combined
4. If you do not wish to filter the mixture, make sure to add chocolates to the milk while boiling so that the chocolates dissolve completely and you get a smooth custard
5. The ramekins that I have used is 8 cms in diameter and holds 3/4 cups of water so it took me 3 mins for this recipe. If you are using the standard white ramekins which is smaller than this one please use 2 mins timings in that case.
6. With this recipe, I could make 4 ramekins of the above-mentioned size. If you use the standard small white ramekins you could make up to 5.
7. It is important to depressurize exactly after 10 mins, as the longer it sits in the IP the longer it cooks giving it a more of cooked egg texture as compared to the smooth custard. A mistake that I did which I would recommend you to avoid. You can check it out from the above image
8. This Instant Pot Chocolate Custard stays good for 2 days in the refrigerator.
9. If you are looking for Stove-top version of making custard then here is the link.
This Instant Pot Chocolate Custard is a smooth and creamy dessert that is not literally melt in your mouth. However, it is totally silky and smooth.
Since it is not overly sweetened you could finish off the ramekin at one go. Honestly, I ate 2 at a time 😉 as I could not resist the chocolaty goodness. So what I am trying to say is that it is not rich and you could easily finish off one portion at a time.
And as it is perfectly set, you can carry it to potluck parties or even to your office.
Did you like the idea of making Carrot Patch Pots for Easter? If yes then let me know in the comments below.
Check out the other two recipes that I made in past years:
Other Instant Pot Desserts that you might like:
I hope you enjoyed this post. If you did do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to your Instant Pot board or Easter board
I will see you soon in my next one.
Until then
Hugs
Sushma
The one thing that I won’t mind going stale in my home has to be “Bread” – gives the perfect opportunity to make this easy peasy lemon squeezy Instant Pot Bread Pudding; perfectly sweetened, custard-y, moist and you won’t believe how quickly it comes together.
All thanks to the MAGIC POT!!
Instant Pot Bread Pudding can be described in just one word – Comforting and Soothing.
Just 3 basic steps and 9 mins of pressure cooking. Cannot believe it right!!!
Before we get into the instant pot recipe for bread pudding, if you understand just a few pointers then no one can stop you from making the best ever Bread Pudding recipe.
Well, no brainer here. Of course, starting with the best ingredients you can lay your hands on 😀
Start with a loaf of quality bread.
Now you may wonder,
The best bread that I would recommend would be to use Brioche because it’s buttery & toasts beautifully. It keeps its consistency even after it soaks up the liquid.
Other bread like Challah, croissants & raisin bread can be used too.
Bread pudding with cinnamon bread adds a whole new flavour to the pudding and also eliminates the need of adding cinnamon powder to the recipe 😀
Well, of course, you can.
I myself have used white bread only in today’s recipe as I did not have the other kinds at the moment and had no plans of running to the bakery to get one. Because of the fact that the best bread pudding recipe would always use a STALE BREAD.
This is by far one of the best ways to use your Stale bread right.. A perfect way of using up the leftovers from Thanksgiving too.
Making bread pudding at home is so nostalgic. I am sure most of you guys might have seen your Mom and Grand-Mom make, memories of that moist bread still lingering in your taste buds, the warmth of the oven keeping you cosy, the lingering smell of cinnamon keeping the house smelling fresh, the dollop of soft whipped cream or the trickling down of ice-cream on the side,, ahhhh the GOOD OLD DAYS.
Honestly, I have never experienced this in my childhood days because this recipe is not very common in India. It is only after moving to New Zealand, trying out different cuisines my journey of FOOD started.
Now that you have chosen the best bread for you, I would also like to talk about the other thing that makes the important part of this easy bread pudding recipe.
No one would like to have a dry bread pudding right!!
The custard base is really important to make your basic bread pudding stand out.
Basic bread pudding ingredients call for Eggs, Milk, Sugar and flavouring agents that’s it.
But to make this best Instant Pot Bread Pudding I have used the base of Tres Lesches Cake. Yes, three different types of milk and using real vanilla bean paste makes this the best ever bread pudding recipe.
Doesn’t that sound interesting?
Other than this you can also use Creme Anglaise as the base too.
Totally up to you to customise.
I always use a water bath while I’m baking the bread pudding dessert and keep it covered with foil until the last 10–15 minutes of baking. This keeps the custard from curdling & drying out, and lets the top get a nice caramelization without burning.
And that is where our MAGIC POT comes into play.
The best part about making bread pudding in instant pot is that you need not worry about all these little things.
Yes, over-cooking or baking is the main reason for that to happen. After all, it is a Custard base dessert which means eggs are the primary ingredient. So over-cooking the eggs would eventually lead to curdling of the pudding.
And this is exactly why I like the Instant Pot Bread Pudding as right after 9 mins of pressure cooking, do a quick release and take your jars out.
You would never face the issue of curdling.
However, the only disadvantage that I felt was the COLOUR. It did not get the characteristic golden brown colour. However, I feel it also depends on the type of bread that we use. Had I used brioche or croissants I guess the jars would have been a shade darker. What do you think?
And with that tips and techniques, I am sure you know how to tweak your bread pudding recipe to make it a moist bread pudding recipe.
Btw if you making Instant Pot Desserts then here are two other recipes that you might love:
But here is how to make bread pudding in an Instant Pot my way:
This INSTANT POT BREAD PUDDING in a jar recipe inspired by tres leches cake is a best individual serving instant pot dessert that is unbelievably simple and easy to make.
Fill the jars halfway through with the leftover custard from the bowl. (As the eggs tend to rise a bit while cooking)
Do not forget to do a quick release once the pressure cooking cycle ends.
It is important to use good quality bread and flavouring agent for optimum taste. Brioche, Challah and croissants work the best.
I am not a fan of cinnamon flavour so skipped it here but feel free to add 1/2 tsp to the above recipe.
Regular Milk can be used in place of Evaporated Milk.
Please use toasted nuts as that adds an amazing flavour. Other add-ons such as raisins can also be used. I would highly recommend using toasted pecans in this recipe for that additional flavour punch.
I have used homemade caramel sauce. You can find the recipe by clicking here. Just halved all the ingredients mentioned in the recipe.
Follow the recipe until step 7. Place the jars in a baking tray. Fill the tray with hot water. And then bake them in a pre-heated oven of 190 degrees for 15-20 mins until the custard sets.
It is really a good idea to make desserts in a jar for portion control. I should thank you all who commented on my Instant Pot Mint Cheesecake in a Jar to share more jar desserts and that is why I made this recipe in the first place.
Other than that this Bread Pudding recipe made in an Instant Pot is not only quick, easy and simple to make but also turned out to be a moist, perfectly sweetened and was also set very well in the IP.
The toasted pecans and chocolate chips add a perfect crunch and texture to the dessert.
Combination of bread pudding with caramel sauce was also a flavour to try as the salt in the caramel sauce just uplifted the game.
Since it is not very sweet you can also serve this for Breakfast. I totally love Desserts for Breakfast. If you too then check out this Black Forest Cake inspired smoothie.. OH my god.. its simply amazing.
So I hope you give this Instant Pot Chocolate Bread Pudding a try and if you did then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts
Pin this to your Instant Pot board
See you soon with yet another one
Until then
Hugs
Sushma
One of the easiest Instant Pot desserts that you can ever make has to be this Instant Pot Mint Cheesecake in a Jar. A stunning show stopper dessert for any party, occasion or just a simple meal!!
Instant Pot Mint Cheesecake is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.
This Mason Jar cheesecake turned out so delicious that you would not believe there is no sour cream in it!!! Shhh.. that’s a little secret don’t let anyone out there get to know about it… 😉
How can I make cheesecake without sour cream?
Ain’t these cheesecake pots looking striking??
Imagine walking out with that unique wooden board (that you just bought 😉 ) holding these cute little mason jar cheesecake to a bunch of people who are eagerly waiting for the perfect and unique dessert that you have always surprised them with at each party that you have been hosting..
Woah.. That is going to be legendary!!! ( Barney Stinson from How I met your mother style 😉
So apart from being an absolute eye candy of your party, these jar cheesecake in instant pot is:
You can absolutely make any instant pot cheesecake flavours for that matter. Honestly, I wanted to give this Mint Cheesecake a try before St.Patricks so that I can make some for my girls on our exclusive women-only St.Patrick Day’s lunch date.
Now you know making a cheesecake in an Instant Pot is literally a Cakewalk right!!
Since I could make 8 cheesecake jars out of this recipe I had the opportunity to try two different timings to check before I actually share it with you all.
The first time I put a set of 5 jars in my Instant Pot and cooked it for 6 mins. Allowed NPR and when I took it out I was little confused. Though the cheesecake was set with just a slight wobble (yes that is how you check the doneness will get into that in a minute.) I felt it might be a bit on the over-cooked side.
So for the next 3 jars, I cooked it for 5 mins. Allowed NPR and you won’t believe it was set so beautifully and perfectly. I was surprised to learn that you can actually make these cheesecakes in just 5 mins.. wow…
Hmmm… so 5 mins or 6 mins.. well there was absolutely no difference in terms of texture.. both were exactly the same.. So to answer your question on the timings I would say let’s stick to 6 mins only just to be double sure 😉
Once baked, you still want this mint cheesecake to be quite jiggly in the middle like if you shake the jar just so slightly, it should shake like Jello. The corners should be completely set though and the middle top layer should have a jiggle. That is how you check the doneness of the cheesecake.
Do not worry about using mason jars in instant pot, it is absolutely safe. 🙂
First of all, I don’t know about you but I absolutely love layered desserts. Are you nodding too?
In that case, I was totally bowled just by the look of it..
Look at those layers just so perfect – we have crusty oreo layer, creamy dreamy mint cheesecake with choco-chips added to it followed by chocolate ganache and peppermint cream and chocolate shaving as garnish.. Wow.. Love that colour combination.. just perfect to pass on as a St.Patrick’s Day dessert.
The oreo layer at the base is crusty, crispy and adding a bite or texture to our creamy and otherwise smooth cheesecake.
And oh my gosh!!! I can just go on and on about the cheesecake flavour. This peppermint essence is just perfect and fresh without overpowering the cheesecake which could easily happen.
The cheesecake in itself is so smooth, it has a bite and yet melts in your mouth. It is so creamy and not firm as we have not added any flour to it. And trust me I would not recommend adding flour as a jar cheesecake has to have that smooth texture according to me.
Protein in the egg whites has totally set the cheesecake so well. It was not over-cooked. Also, it is much lighter as compared to the traditional springform cheesecake.
Chocolate chips totally add a pleasant bite giving it that perfect texture.
The dark chocolate ganache layer compliments the sweetness of the cheesecake and the whipped cream and chocolate shavings add a perfect garnishing or finishing layer to our best instant pot cheesecake jars.
So finally it is time to have a look at the recipe.. hehe..
Instant Pot Peppermint Cheesecake in a Jar is one of the best instant pot desserts that you should try right now. It is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.
Add the green food colouring and mix to combine.
Notes:
1. The key to making a good cheesecake is using soft cream cheese.Make sure to remove the cream cheese from the refrigerator at least an hour before you plan to make the cheesecake.
2. You can use any chocolate cookies as the base for your crust.
3. Adding food colour is optional. Skip it if you want to.
4. Also making the ganache and whipped cream topping is optional. If you want you can completely skip it. In that case, fill your jar to 3/4th the size to make 4 or 5 cheesecake jars in place of 8 mason jars.
5. I have used a jar that measures 5 oz. 4-5 oz size jars work perfectly well for this recipe.
How to make Eggless Cheesecake?
The proteins in the eggs are what helps to set the cream cheese in place. Alternatively, you can use 1cup of whipping cream in place of eggs to make an eggless cheesecake.
In that case, there is no need to even bake this. Just allow it to chill overnight and it would be set perfectly.
How to Store/Freeze the cheesecake?
This cheesecake stays good in the fridge for upto a week. Freeze it for nearly 2 months.
Take a baking tray (not a cookie tray).
Place a tissue into it and then place these mason jars on top.
Add boiling hot water into the baking tray filling it right until it reaches till the middle of the mason jar. This step is to create a water bath so that the cheesecakes do not crack in the oven.
And then bake in a preheated oven of 160°C for 10-15 mins.
In short these Instant Pot Mint Cheesecake in a jar is a perfect party pleaser, totally stunning show stopped with that mint and chocolate flavour that would be a perfect after dinner dessert.
Individual portion and easy to carry makes it a perfect dessert for any potlucks.
The balance of mint and dark chocolate ganache is just perfect to cut the sweetness from the cheesecake.
In all this creamy dreamy light cheesecake is a dessert that you would be coming back for. Totally worth trying.. you will love it 😀
Oh btw if you are bored of simply trying out cheesecakes in your Instant Pot, then this Instant Pot Chocolate Terrine is something that you would absolutely love.
If you happen to try this Pressure cooker cheesecake then do share it with me by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Pin this to your Instant Pot Desserts or Instant Pot board
I will see you soon with yet another one
Until then
Hugs
Sushma
Chocolate Terrine – a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.
If you are a chocolate lover, then this Instant Pot Chocolate Terrine is gonna blow your mind.
Chocolate Terrine recipe is an easy terrine recipe that pretty much a newbie can also successfully attempt to make.
If you are a sucker for Instant pot Desserts then just stay tuned this chocolate love is what you need in your life.
The word Terrine refers to the cooking vessel in which the dishes are cooked. It has a characteristic rectangular shape with straight sides just like a regular loaf pan.
A layer of ground meat, vegetables, boiled eggs, herbs and/or other seasonings is usually packed in a steel loaf-shaped mold, which is then cooked in a water bath, cooled, turned out and sliced for serving.
These are usually served cold or at room temperature.
I have adapted this concept to make a terrine dessert and the beauty of this easy chocolate terrine dessert recipe is that I have INSTANT POTTED It 😉 If that is even a term 😛
It is only recently that I got my very own Instant Pot but just like any other person using it I am all over in love with it. I literally use it 3 times a day now.. phew.. I do not wish to rave about it because I know most of you reading this already know it right.. 😀
Since you would add water to the base of your IP you do not have to worry about making an additional setup like the way you would do if you had to bake this dark chocolate terrine in an oven.
A perfect party pleaser recipe, this Chocolate Terrine recipe needs overnight cooling time and hence is a perfect make-ahead dessert that you ought to try the next time.
I have to mention about Chocolate; the soul of this recipe. The better the quality of chocolate the better your dessert would taste.
Personally, I prefer using Couverture Dark Chocolate for this recipe. Feel free to use any of your own favourite ones. But I would recommend using Couverture over Compound Chocolates.
If you are looking for recipes using dark chocolate blindly follow this one and I can assure that you would not be disappointed.
We would be using unsalted butter for this recipe.
All the other ingredients are pretty basic like Cream, Eggs, Sugar and Flour.
This was just a basic list of ingredients. However, just by tweaking it a bit you can make so many different flavours like:
While I try all these other variations and share with you all today in this post let us see a Basic Dark Chocolate Terrine Recipe.
Since the characteristic of this Terrine recipe is to make them in a terrine pan or terrine loaf tin, it is usually served in slices.
Thomas Keller, the well known American Chef prefers to serve this Chocolate Terrine with créme anglaise and some fruits to give it that acidity.
Many restaurants have adopted this form but the other way of serving it up is with some raspberry coulis. I can totally imagine a white chocolate terrine with raspberry coulis. It would have been so perfect for Valentine’s actually.
Ohhh I am totally bowled with the idea of it, just by imagining the colours of white and red is making me excited, maybe I would give it a try pretty soon and share with you all 😉
I for one have just tried to keep it simple. Because trust me the slice on its own has so much flavour that I promise you won’t miss the anglaise. 😀 Just slice off a piece, serve it with some chopped pistachios and dusted with cocoa powder. So pretty!!
I can see what is coming next, so you might be wanting to know…
I would say it is more like a flourless chocolate cake, lighter than fudge but denser than a mousse.
We are adding whole eggs in the recipe and not whipping it up so that is what makes it denser than a mousse as the ingredients used in both the recipe is nearly the same.
It is completely a chocolate dessert. I mean the major flavour is from the chocolate so definitely try to use a bar that is your personal favourite.
A slice of this Chocolate Terrine is so stable that you can totally leave it on your party table for hours together and it would stay so good. You can also try to pack this and include as a gift in your gift box for that someone special.
Chocolate Terrine – a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.
Start by preparing your loaf fan. Apply a layer of butter and place the parchment paper to cover the entire pan. This makes it easier to unmold once the chocolate terrine is set. Set aside until needed
Chop the chocolates finely to small bits and pieces. Take it in a bowl and add in the hot cream all over it. Allow to stand it for a minute and then stir to dissolve. Basically, you are making a chocolate ganache.
Quick Tip: If you are finding it hard to dissolve the chocolate in the hot cream then simply place it over a saucepan with boiling water (double boiler method) and then stir to dissolve the chocolate. The ganache should be completely smooth and silky without any lumps.
Crack open the 3 eggs in a separate bowl. Add in the sugar and whisk to combine. Just whisk until it is combined, no need to beat until light and fluffy.
Add the eggs and sugar mixture to the chocolate ganache little at a time. Whisk to combine. (Make sure the ganache is not hot or else you will end up making scrambled eggs 😉 )
Finally, add in the melted butter and flour and whisk to form a homogenous mixture.
Transfer this mixture to the prepared loaf pan. Cover with an aluminium foil.
Add 2 cups of water to the base of the instant pot. Place the trivet. Then place the loaf pan covered with aluminium foil on top. Set the valve to sealing position. And then pressure cook or use manual button and set the time to 25 minutes. Allow depressurizing naturally.
Take it out of the Instant Pot. Remove the foil and check whether it is set completely. Tap the water formation on top with a clean paper towel. Allow it to cool to room temperature.
Cover with a cling wrap and let it sit in the fridge overnight.
Take it off 10-20 mins prior to serving. Let it come to normal temperature a bit so that it becomes easier to unmould and slice.
To unmold simply remove the cling wrap. Place your serving plate on top and then invert it. Carefully remove the loaf tin to reveal the block of your completely set chocolate terrine.
Dust some cocoa powder on top and add in some chopped pistachios as garnish. Slice and serve.
Use a hot knife to get clean slices.
Make sure to use your favourite bar of couverture chocolate for an ultimate taste experience.
Chocolate Ganache should be silky smooth and without any lumps.
The ganache should not be hot while adding the eggs or else you will end having scrambled eggs 😉
The chocolate terrine loaf tin that I have used in this recipe measures 14.5x8.5 cms. A similar one is easily available on Amazon which measures 6.5 x 3.8 x 2.5 inches. You can use that too.
Please note that if you are using any other pan - like round, square or even loaf pan with different measurements the timing might vary a bit.
The average timing is 25 mins. When you remove the pan after the time interval and depressurizing, the terrine should have a slight jiggle in the centre.If it is way too liquidy put it back for another 3-4 mins and it should be done.
After which follow the cooling and chilling sets as mentioned in the recipe.
Place the loaf tin with the batter in a baking tray and fill the tray halfway with boiling hot water. Bake it in a preheated oven of 160°C for 30 mins.
Take a wide bottom and mouth pan. Fill it with water. Place a trivet and then place your loaf tin on top. Cover it with a lid. Cook on low to med flame for around an hour.
In all CHOCOLATE TERRINE is one of the easiest Instant Pot desserts (that is not another instant pot cheesecake 😉 ) made using simple ingredients like eggs, chocolate and cream.
Easy to put together
Super stable
Make ahead dessert
Looks fancy
Tastes even better
I hope you would give this simple Chocolate Terrine recipe a try. And if you did then let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
Now that we are talking about desserts check out my simple Chocolate Pudding recipe and also 5 mins Chocolates Bar recipe that I think you might love.
Pin this to your Instant Pot Desserts board or simply to your Instant Pot board.
I will see you soon with yet another one.
Until then
Hugs
Sushma
