I couldn’t put my hands on ground ginger, so I replaced it with ground cardamom. I let the pressure drop naturally for about 10 minutes after the 30 minute at high pressure cook time was up. Then I released steam. Initial observation is that the custards seem quite firm. I had a can of pumpkin purée that I wanted to use, and though I had no objection to making a milk/egg based custard, this recipe with coconut milk looked interesting. First time making a dessert in the pressure cooker!
Made this using gluten free flour and panko alongside some spaghetti for my parents. My dad, who is notoriously judgmental and nitpicky with food, had absolutely no notes! It was perfectly crunchy and delicious. I’ll definitely be making this again!
