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Steamer Module Recipes 20
Steamed Custard
Makes 4 servings
Ingredients:
4 large eggs
2
/3 cups (130 g) sugar
1
1
/3 cups (320 ml) milk
2 tsp
(10 ml) vanilla
Nutmeg, ground
METHOD
Pour 10 cups (2.4 L) water into the steamer basin. Heat the
Wolf steamer module to HIGH, covered with the glass lid.
Whisk together eggs and sugar until light and frothy. Beat
in milk and vanilla. Pour into four greased ceramic custard
cups, sprinkle tops with nutmeg. Cover each tightly with
aluminum foil. Place cups in perforated insert pan. After
steamer has reached HIGH, carefully place insert pan in
the steamer. Cover with the glass lid. Steam for 10 to 12
minutes, or until the center is slightly soft. Remove the
foil and allow the custard to cool for a few minutes. Cover
with plastic wrap and refrigerate for at least 2 hours. Serve
chilled topped with fruit or whipped cream.
For Crème Brûlée: Follow the directions above, steaming
the custard 10 minutes or just until set. After refrigerat-
ing, sprinkle approximately 2 teaspoons
(10 ml) sugar on
each. Heat the top with a blow torch until the sugar has
hardened. Serve immediately.
Classic Chocolate Trufes
Makes 3 dozen
Ingredients:
12 oz
(340 g) or 2 cups semi-sweet chocolate chips
1
/2 cup (120 g) butter, cut into 4 pieces
1
/3 cup (80 ml) water
1 Tbsp
(15 ml) black raspberry liqueur,
or other liqueur
1 egg yolk
3
/4 cup (90 g) cocoa powder
METHOD
Pour 10 cups (2.4 L) water into the steamer basin. Heat
the Wolf steamer module to 140°F
(60°C), covered with the
glass lid. In solid insert pan, place chips, butter, water and
liqueur. Place insert pan in steamer. Heat until chocolate
and butter are melted, approximately 10 minutes, stirring
as little as possible. Remove insert pan from the steamer
and gently whisk in egg yolk until just combined. Place
insert pan in refrigerator for approximately 1 hour. When
chilled, scoop chocolate by tablespoon
(15 ml) and roll into
a ball. Place balls on a waxed paper lined baking sheet.
Repeat until all mixture is used. Refrigerate until rm. Roll
in cocoa and serve. Store in refrigerator.