Although a pressure cooker may seem an unlikely vessel for use in making desserts, custards and similar-style desserts benefit from the moist heat method of pressure cooking. Chef Marty Cosgrove shows you how to save time in every step of this recipe making these magnificent desserts in 25 minutes versus hours in the oven. This recipe is available at: www.discoverpressurecooking.com Chef Marty Cosgrove is Sales Director at K-Paul's Catering Expedition in New Orleans, a Paul Prudhomme company. He travels with Chef Paul to many special culinary events around the world. He is a graduate of Baltimore's Culinary College and has also studied at the renowned La Varenne Ecole de Cuisine in Paris and at the famed Maison du Chocolat.
