Pressure Cooker Banana Pudding

I tend to eat my pudding warm but this may be refrigerated and held for a couple of days.

Have four 6 oz souffle dishes on hand.

Puree the banana in a food processor or blender.

Add half and half , condensed milk , sour cream , rum and vanilla and mix well.

Strain mix through a fine strainer.

Transfer to souffle dishes and cover tightly with aluminum foil add 2 cups of water to bottom of pressure cooker.

Insert steamer basket and add souffle dishes.

The water should not reach the steamer.

Add the trivet , if necessary to keep the water from touching the dishes.

Close the pressure cooker and bring up to pressure.

Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.

Release pressure immediately and remove souffle dishes.

Uncover immediately.

To store in the refrigerator , cool them , uncovered , to lukewarm.

Cover and refrigerate for up to 2 days.

banana, egg yolks, egg, sugar, half-and-half, sweetened condensed milk, sour cream, dark rum, pure vanilla extract, water