Risotto with Lemon and Shrimp
Lemon Pudding Cookie Bites
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Ingredients
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Instructions
- Combine milk and lemon zest in a small saucepan over medium-high heat. Bring to a boil, whisking frequently.
- Once milk has become frothy, remove from heat and allow to cool for 15 minutes without stirring.
- Remove any skin that has formed on the top and discard, then use a fine mesh strainer to remove solids.
- In a medium bowl, beat together eggs, sugar and lemon extract until sugar has dissolved.
- Pour milk mixture into egg mixture a little at a time, stirring constantly. Stir until smooth and creamy.
- Coat the inside of an egg bite mold with nonstick spray. Pour batter evenly into mold and cover with foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the egg bite mold on to the steam rack.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
- When the time is up, quick-release the pressure.
- Carefully remove the egg mold from the pot. Remove foil and gently press one Golden Oreo onto the top of each custard.
- Replace foil and allow to cool to room temperature, then refrigerate for at least 2 hours.
- Remove from mold and garnish with powdered sugar and additional lemon zest (optional).
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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