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!
I made this 11th Aug, ‘25. It was pretty easy; the treatment of the tofu made it much more palatable. I didn’t have the vegetables suggested on hand, so I used bell pepper and canned bamboo shoots. I was “just” making it for myself, and was happy for a way to use up the tofu, bamboo shoots, and bell pepper. I served it with white Jasmine rice, and used the remainder of a glass jar of red curry paste + 2 TBSP from a tin (purchased at HMart a while back.) The remainder of the tinned curry paste is now in a glass jar. I did have lots of fresh cilantro and Thai basil on hand, so the meal wasn’t too lacking in color!
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