Wolfgang Puck HSN5C_RICECOOKER08 Steamed Lemon Cup Custard, Rice Cooker Cakes

HSN5C_RiceCooker08 6/23/08 10:24 AM Page 49

Steamed Lemon Cup Custard

1 Serving

INGREDIENTS

1/2 cup heavy cream 2 tablespoons sugar

1egg

1egg yolk

1teaspoon fresh lemon juice Zest from 1/2 lemon

METHOD

1Whisk all ingredients together and pour into a buttered ramekin. Cover top with a piece of aluminum foil.

2Add 2 cups hot tap water to bottom of rice cooker. Place steamer basket on top and place ramekin in basket.

3Close lid and press COOK. Set timer for 20 minutes.

4When time is up, check custard. It should be set but still very wobbly in the center. It is important to use a timer as custards are easily overcooked.

Note: The flavor of this recipe can easily be changed. For vanilla, omit lemon and add 1 teaspoon pure vanilla extract. For coffee, omit lemon and add 1 teaspoon instant coffee. For ginger, omit lemon and add 1 teaspoon grated fresh ginger.

Recipe courtesy Marian Getz

Rice Cooker Cakes

INGREDIENTS

1 store-bought cake mix, any flavor,

Additional ingredients listed on back of cake mix packaging Non-stick cooking spray

METHOD

1Mix cake ingredients together according to package directions. Spray Rice Cooker Pot with nonstick spray.

2Add 3-4 cups of batter, close lid and press COOK. After 10 minutes check cooker. It will probably be on KEEP WARM. If it is press, COOK again. If it will not stay in the COOK position, wait a few minutes and then press COOK again. You will need to repeat this process one more time, so that you will have pressed the COOK button and allowed the appliance to cycle through 3 times.

3Most cakes take about 45 minutes to cook. Test for doneness by inserting a toothpick off center into the cake. The pick should have a few moist crumbs clinging to it. If it has a streak of wet-looking batter on it, press COOK again. It is very difficult to burn anything in the rice cooker!

NOTE: You can bake all kinds of things in your rice cooker from corn bread to cobbler using these same baking guidelines!

Recipe courtesy Marian Getz

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