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Steamed Chocolate
Cup Custard
Makes 1 Serving
INGREDIENTS
1/2 cup whole milk
1/4 cup half and half
1/3 cup chocolate chips, excellent quality
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla
2 egg yolks
1 pinch of kosher salt
METHOD
1 Microwave milk and half and half in the microwave until hot. Add
chocolate chips and stir until chocolate melts. Whisk in remaining
ingredients. Pour chocolate mixture into a buttered ramekin.
2 Add 2 cups hot tap water to bottom of Steamer/Rice Cooker Pot.
Place steamer tray on top. Cover ramekin with plastic wrap and
place in tray.
3 Close lid and press COOK. Set timer for 20 minutes. When time is
up, check custard. It should be barely set with a very wobbly center.
Use caution; it is easy to overcook this dessert.
4 Remove, cool and enjoy.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Crème Caramel
Makes 6 Servings
INGREDIENTS
1/2 cup water
1 cup sugar
6 4-ounce ramekins
3 Steamer Racks
For Custard:
1 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 spilt vanilla been, seeds scrapped
2 large eggs
2 large egg yolks
1/2 teaspoon orange zest
METHOD
1 Place sugar and water in a microwave-safe bowl and microwave on
high for 5 minutes or until sugar turns to caramel.
2 Divide the caramel between the six ramekins. Let cool.
3 Beat the condensed milk and eggs with the vanilla bean seeds until
perfectly smooth.
4 Pour custard into ramekins over the caramel.
5 Place 1 cup of water in the Steamer/Rice Cooker Pot, then place
2 custard cups in each stackable Steamer Tray.
6 Add Glass Lid and press COOK. Set a timer for 30 minutes.
7 Chill for 2 hours before inverting onto a plate to serve.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 61