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Preparation time: 1 hour Cooking time: 15 minutes Servings: 6 Ingredients: 2 cups fresh cream 1 teaspoon ground cinnamon 6 egg yolks 5 tablespoons white sugar Zest from 1 orange Nutmeg, for serving 4 tablespoons raw sugar 2 cups water Directions: In a pan, mix the cream with the cinnamon and orange zest, stir, and bring to a boil over medium-high heat. Take the pan off heat and set it aside for 30 minutes. In a bowl, mix the egg yolks with white sugar and whisk well. Add this to cooled cream and whisk again. Strain this mixture and then divide it into ramekins. Cover with aluminum foil, place them in the steamer basket of the Instant Pot, add the water to the Instant Pot, cover, and cook on Manual for 10 minutes. Release the pressure naturally, uncover the Instant Pot, take the ramekins out and set them aside for 30 minutes. Sprinkle with nutmeg and raw sugar on top of each, melt this with a culinary torch, and serve. Nutrition Value: Calories: 210 Fat: 10 Fiber: 3 Carbs: 18 Protein:

Preparation Time: 20 minutes Servings 6 Nutrition Value: 233 Calories; 13.8g Fat; 8.7g Carbs; 19.6g Protein; 4.3g Sugars Ingredients 2 tablespoons grapeseed oil 2 pork sausages, smoked, sliced 3 chicken legs, boneless and skinless 1 cup onion, chopped 1 cup bell peppers, finely chopped 3 cloves garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cayenne pepper 1 teaspoon filé powder 5 cups chicken broth 2 tomatoes, pureed 1 ½ cups fresh or frozen (thawed) okra 1/4 cup fresh coriander leaves,chopped Directions Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil and cook the sausage and chicken until browned; reserve. Add the onion, bell peppers, and garlic and sauté in pan drippings until they are softened. Add the salt, black pepper, cayenne pepper, Cajun spice mix,filé powder, chicken broth and tomatoes. Secure the lid. Choose “Manual” mode and High pressure; cook for 12 minutes. Once cooking is complete, use a natural pressure release; ca