Sub-Zero L F Steamer Module R E C I P E S E a M E D Custard, A S S I C Chocolate Truffles

W O L F STEAMER MODULE R E C I P E S

S T E A M E D CUSTARD

Makes 4 servings

Ingredients:

4 large eggs

2/3 cups (160 g) sugar

1 1/3 cups (320 ml) milk

2 tsp (10 ml) vanilla Nutmeg, ground

Pour 10 cups (2.4 L) water into the steamer basin. Heat the Wolf steamer module at 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 refrigerating, sprinkle approxi- mately 2 teaspoons (10 g) sugar on each. Heat the top with a blow torch until the sugar has hardened. Serve immediately.

C L A S S I C CHOCOLATE TRUFFLES

Makes 3 dozen

Ingredients:

12oz or 2 cups (340 g) semi-sweet chocolate chips

1/2 cup (114 g) butter, cut into 4 pieces 1/3 cup (75 ml) water

1 tablespoon (15 ml) black raspberry liqueur, or other liqueur

1 egg yolk

3/4 cup (90 g) cocoa powder

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 choco- late 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 firm. Roll in cocoa and serve. Store in refrigerator.

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