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Steamed Lemon Cup Custards
2 servings
INGREDIENTS
1 cup heavy cream
1/4 cup plus 1 Tablespoon sugar
1 egg
2 egg yolks
2 teaspoons fresh lemon juice
Zest form 1 lemon
METHOD
1
Whisk all together and pour into two buttered six ounce ramekins.
Cover tops with a piece of aluminum foil.
2
Add 4 cups hot tap water to bottom of rice cooker. Place steamer
basket on top and place ramekins in basket. Close and press COOK.
Set timer for 25 minutes.
3
Check when time is up. Custards should be set but still very
wobbly in the center. It is important to set a timer. Custards are
easily over cooked.
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 2 teaspoons instant coffee.
For ginger, omit lemon and add 2 teaspoons grated fresh ginger
Recipe Courtesy, Marian Getz, Wolfgang Puck Chef
Steamed Chocolate
Cup Custards
2 servings
INGREDIENTS
1 cup whole milk
1/2 cup half and half
3/4 cup chocolate chips, excellent quality
1/3 cup packed dark brown sugar
1 teaspoon pure vanilla
1 egg
1 egg yolk
1 pinch of kosher salt
METHOD
1
Heat milk and half and half in the microwave till hot. Add chocolate
chips and stir till chocolate melts. Whisk in remaining ingredients.
Pour into 2 buttered 6 ounce ramekins. Add 4 cups hot tap water to
bottom of rice cooker bowl. Put steamer basket on top. Cover
ramekins with plastic wrap and add to basket. Close and press
COOK. Set timer for 25 minutes. When time is up, check custards.
They should be barely set with very wobbly centers.
2
Use caution. It is easy to over cook these desserts.
Remove, cool and enjoy
Recipe Courtesy Marian Getz, Wolfgang Puck Chef
2006 7cup RiceCooker v4 10/19/07 12:52 PM Page 53