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RECIPES RECIPES
DESSERTS
Mexican Chocolate Custard
2 cups half and half
3/4
cup chocolate chips
3 T. unsweetened cocoa powder
1/3
cup light brown sugar, packed
1 large egg 3 large egg yolks
1 tsp. vanilla 1 T. cinnamon
Fill rice cooker bowl with 4 cups of water. Set unit to COOK mode and put lid on
unit. Bring water to a boil. Place half and half, chocolate chips and cocoa powder
in saucepan. Heat to just below the boiling point. Whisk together sugar, egg, egg
yolks, vanilla and cinnamon in a separate bowl. While whisking egg mixture,
slowly pour in chocolate mixture. Fill custard cups and place in steamer rack.
Cook in batches if cups do not all fit into unit taking care to ensure there is
enough water boiling in rice bowl. Cook custard until slightly undercooked in
center, approximately 15-20 minutes.
Crème Caramel
1/3
cup sugar
2/3
cup water
2 cups half and half
1/2
cup sugar
2 tsp vanilla 1 egg
4 egg yolks
Fill rice cooker bowl with 4 cups of water. Set unit to COOK mode and put lid on unit.
Bring water to a boil. Set
1/3
cup sugar and water over medium heat in saucepan until
it starts to darken to a rich golden brown. Whisk together sugar, egg, egg yolks and
vanilla in a separate bowl. Place half and half and
1/2
cup sugar in saucepan set over
medium heat and heat to just below the boiling point. While whisking egg mixture,
slowly pour in hot half and half mixture. Fill ramekins and place in steamer rack. Cook
in batches if ramekins do not all fit into unit taking care to ensure there is enough water
boiling in rice bowl. Cook custard until slightly undercooked in center, approximately
15-20 minutes. To serve, loosen edge of custard with a knife and invert into bowl. To
release caramel, place ramekins in microwave for approximately 45 seconds and pour
over custard. Serves 4.
Poached Pears
4 pears, peeled with stem left intact 2 cups white wine
2 cups water 1 cup sugar
1 lemon, zested
Pour wine, sugar and water into rice cooker bowl. Place pears in, bottoms down,
and place lid on unit. Set unit to COOK mode and poach until pears are softened
but still hold their shape, approximately 30 minutes. Remove pears and continue
to boil poaching liquid until reduced by half and becomes syrupy. Pour poaching
sauce over pears and garnish with lemon zest.
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