Break out the ramekins for this single-serve dinner.
cremini mushrooms, sliced
medium bunch kale, stems
discarded, leaves chopped
(about 5 packed cups)
chopped fresh thyme
1-in.-thick slices sourdough bread,
cut into cubes (about 2. cups)
coarsely grated Gruyére
Cooking spray, for greasing
- Press Sauté on an electric pressure cooker, adjust to medium,
and heat oil. Add onion and
mushrooms and cook, stirring
occasionally, until golden brown,
8 to 10 minutes. Stir in kale, thyme,
and 1/4 teaspoon salt and cook until
wilted and liquid has evaporated,
3 to 5 minutes; press Cancel.
- In a large bowl, whisk together eggs, milk, mustard, nutmeg,
cayenne, and 1/4 teaspoon each salt and
pepper. Add bread and toss to coat,
then fold in vegetables and Gruyére.
- Lightly coat six 8-oz ramekins with cooking spray. Divide mixture
among the ramekins, pouring any
remaining custard mixture into the
ramekins, then cover each with foil.
- Pour 1 cup water into the pressure cooker (no need to rinse) and place
a steam rack in the pot. Arrange 3
ramekins on the rack, then stagger the
remaining 3 ramekins on top to create
2 layers. Lock the lid and cook on high
pressure (12.0) 8 minutes. Use the
natural-release method for 10 minutes,
then manually release any remaining
pressure. Use tongs to transfer the
ramekins to a rimmed baking sheet,
then carefully remove foil.
- Arrange an oven rack in top third of oven and heat broiler. Sprinkle
Parmesan on top of each ramekin and
broil until lightly browned, 3 minutes.
Let cool 5 minutes; then, if desired,
run a small offset spatula around the
rim of a ramekin. Invert to slip out
pudding, then set upright on a plate.
Repeat with remaining ramekins.
Serve warm, with salad if desired.
PER SERVING: 260 calories, 15 g fat (5.5 g saturated fat), 14 g protein, 505 mg sodium, 18 g carbs, 2 g fiber
COST PER SERVING: $1.51
What you'll need: Instant Pot ($90, .com)