HSN7C_RiceCooker09 5/28/09 5:47 PM Page 61

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

1Microwave 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.

2Add 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.

3Close 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.

4Remove, 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

11/2 cups heavy cream

1spilt vanilla been, seeds scrapped

2 large eggs

2 large egg yolks

1/2 teaspoon orange zest

METHOD

1Place sugar and water in a microwave-safe bowl and microwave on high for 5 minutes or until sugar turns to caramel.

2Divide the caramel between the six ramekins. Let cool.

3Beat the condensed milk and eggs with the vanilla bean seeds until perfectly smooth.

4Pour custard into ramekins over the caramel.

5Place 1 cup of water in the Steamer/Rice Cooker Pot, then place 2 custard cups in each stackable Steamer Tray.

6Add Glass Lid and press COOK. Set a timer for 30 minutes.

7Chill for 2 hours before inverting onto a plate to serve.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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Wolfgang Puck BDRCRS007 manual Steamed Chocolate Cup Custard, Crème Caramel
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BDRCRS007 specifications

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