Desserts

Crème Brûlée

5 egg yolks

2 cups heavy cream

1 vanilla bean, split down the center

1/2 cup sugar

1/4 cup raw sugar

1.Place 52/3-cup ramekins or custard cups (23/4 inches wide by 13/4 inches high) inside stoneware. Pour water around ramekins so that water comes halfway up the sides of the ramekins. Remove ramekins and prepare custard.

2.Whisk the egg yolks briefly, set aside. Place the cream, vanilla bean and sugar in a small saucepan set over medium heat. Stir until mixture begins to boil. Remove from heat and let cool, allowing vanilla bean to steep in the cream. When cool, remove bean, scraping out the seeds into the mixture. Very slowly, pour into the egg yolks, whisking well. Strain the mixture through a fine sieve.

3.Pour the mixture into the ramekins and place in stoneware. Cover; cook on High for 1-2 hours, or until custard is set but centers are still soft and jiggly. Carefully remove ramekins from stoneware, let cool, and refrigerate until ready to serve.

4.Spread tops of each custard generously with raw sugar and brûlée with a torch, gradually melting and browning the sugar in quick small, circles.

Serves 5

This recipe is ideal for

E82

This recipe is ideal for using

using the Auto Cook Mode.

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

Chocolate Hazelnut Polenta Cake

Butter, as needed to grease the stoneware 4 ounces semi-sweet chocolate, melted

2 ounces semi-sweet chocolate, chopped into 1/4-inch pieces 4 tablespoons butter, melted

3/4 cup sugar

2 eggs

1/3 cup milk

1 teaspoon vanilla

3/4 cup cornmeal

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon orange peel, finely minced

1/4 cup hazelnuts, finely chopped Dash of salt

1.Butter and flour bottom and 3 lowest side inches of stoneware, shaking out any excess flour.

2.In a small sauce pan, melt together 4 ounces of chocolate and butter. Transfer to mixing bowl.

3.Combine sugar, eggs, and vanilla; beat until fluffy. Add to chocolate and blend.

4.In a separate bowl, combine cornmeal, flour, baking powder, baking soda, cinnamon, orange peel, hazelnuts and salt. Mix to blend.

5.Add milk and cornmeal mixture alternately to chocolate until fully incorporated.

6.Fold in chocolate chunks.

7.Pour into stoneware, cover, and cook on High for 21/2 hours, until cake sets but is still moist in the center.

8.Let cool and serve with ice cream or whipped cream.

Serves 6-8

This recipe is ideal for

 

This recipe is ideal for using

using the Auto Cook Mode.

E83

the Dual Cycle Mode.

Refer to pg. 7 for instructions.

 

Refer to pg. 10 for instructions.

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Rival Smart-SetTM owner manual Crème Brûlée, Chocolate Hazelnut Polenta Cake, E82, E83
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Smart-SetTM specifications

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