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6463
Cup Custard
Makes 6 Servings
INGREDIENTS
2 cups milk
3 large eggs
1/3 cup sugar
1/2 teaspoon vanilla
Pinch nutmeg
Nonstick spray
6 1/2 cup ramekins
METHOD
1 With a hand or stand mixer, beat the milk, eggs, sugar, and vanilla
for 3 minutes.
2 Spray each ramekin with nonstick spray. Then, fill ramekins
with custard mixture and sprinkle with nutmeg. Cover cups with
aluminum foil.
3 Place 1 cup of water into the Steamer/Rice Cooker Pot.
4 Place three custard cups into each stackable Steamer Tray.
Add Glass Lid and press COOK. Set timer for 30 minutes.
5 Chill custard for 2 hours before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
Lite Cheesecake
Makes 6 Servings
INGREDIENTS
8-ounce package lowfat cream cheese
8-ounce package no fat cream cheese
1/2 cup organic sugar
1/2 cup egg substitute
1 teaspoon cornstarch
1 teaspoon vanilla
6 ramekins
6 small circles parchment paper
Nonstick spray
METHOD
1 With a hand/stand mixer or food processor, combine the cheeses
and sugar until smooth.
2 Add the egg substitute, cornstarch, and vanilla. Mix for 1 minute.
3 Cut parchment paper to fit the bottom of each ramekin and spray
with nontick spray.
4 Fill each ramekin with cheesecake batter.
5 Put 2 cheesecake ramekins into each stackable Steamer Tray.
6 Add 1 cup of water to the Steamer/Rice Cooker Pot per each
Steaming Tray used. Stack Steamer Trays, add Glass Lid and press
COOK. Set a timer for 25 minutes.
7 Chill each cheesecake ramekin for 2 hours before serving.
8 To serve, run knife along sides of ramekins to release, then invert
onto plates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 63