RC160/16105EFM1 v.qxd 6/18/05 10:55 Page 15
|
| 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
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
RECIPES | |
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.
