Mocha Pots de Crème
The gentle heat of the steamer makes
cooking custards foolproof!
Makes 4 servings
1
cup (250 ml) heavy cream
1
cup (250 ml) whole milk
4
ounces (113 g) bittersweet chocolate,
roughly chopped
1
tablespoon (15 ml) instant espresso
4
large egg yolks
1
⁄
3
cup (79 ml) sugar
1
tablespoon (15 ml) vanilla extract
1. Put the cream and milk in a small saucepan
set over medium heat until hot and bubbly
around the edges.
2. Put the chopped chocolate and espresso into
a medium stainless steel bowl. Pour the hot
cream mixture over the chocolate and let sit
for 1 to 2 minutes. Stir together until chocolate
is completely melted. Set aside.
3. Put the yolks, sugar and vanilla extract into a
bowl and whisk together until yolks are pale
yellow and thick.
4. While whisking the egg mixture continuously,
slowly pour in the chocolate mixture until fully
incorporated.
5. Strain the custard base through a fine mesh
strainer. Scoop off any foam and discard.
Divide evenly among four, 5-ounce (145 g)
ramekins. Cover each one with foil and
arrange the ramekins on the steaming tray
in the steamer and replace the lid. Select
Manual, set timer for 25 minutes and press
Start.
6. Once timer expires, allow the custards to
remain in the steamer for 1 additional minute.
Transfer the custards to a tray—they will be
jiggly in the center. Allow to cool to room
temperature. Refrigerate for at least 3 hours
to chill, or up to 2 days.
Nutritional information per serving:
Calories 338 (67% from fat) • carb. 35g • pro. 7g
chol. 273mg • fat 26g • sat. fat 23g • sod. 40mg
calc. 97mg • fiber 2g
Raspberry and Chocolate
Chip Bread Pudding
A great make-ahead dessert from fridge to table
in less than an hour.
Makes 8 servings
6
cups (1.42 L) challah bread cubes,
about half of a pound loaf, Cut into 1 in.
(2.5 cm) pieces
½
cup (118 ml) chocolate chips
1
cup (237 ml) fresh raspberries
2
large eggs
¼
cup (60 ml) granulated sugar
¾
cup (175 ml) whole milk
¾
cup (175 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
Nonstick cooking spray
1. Put the bread cubes, chocolate chips and
raspberries into a large bowl.
2. Put the eggs and sugar into a mixing bowl
and whisk until light and frothy. Add the milk,
heavy cream and vanilla and continue to whisk
until well combined. Pour liquid mixture over
the bread, chocolate chips and raspberries.
Gently stir to fully coat. Cover with plastic and
allow to rest in the refrigerator for a minimum
of 3 hours and up to overnight.
3. Lightly coat a 9 in. x 5 in. (23 x 12.7 cm) loaf
pan with nonstick cooking spray. Transfer the
soaked bread mixture to the pan. Cover with
aluminum foil that has also been sprayed with
nonstick cooking spray. Put the pan onto the
tray inside the steamer. Secure lid.
4. Select Manual, set timer to 1 hour and press
Start. Bread pudding is done when it is nicely
puffed and the internal temperature registers
160°F (71°C). Serve immediately with freshly
whipped cream.
Nutritional information per serving:
Calories 397 (45% from fat) • carb. 45g • pro. 10g • fat 20g
• sat. fat 11g • chol. 142 mg • sod. 432mg
• calc. 117mg • fiber 1g
Cocktail Sauce
Here is the foundation for the classic seafood
dipping sauce. Make it your own by adding hot
sauce, freshly ground pepper or even freshly
grated horseradish.
Makes about 1 cup (250 ml)
1
cup (250 ml) chili sauce
2
tablespoons (30 ml) prepared
horseradish
1
tablespoon (15 ml) fresh lemon juice
1. Stir ingredients together in a small bowl.
Serve immediately or store covered in the
refrigerator until serving.
Nutritional information per serving [1 tablespoon (15ml)]:
Calories 17 (0% from fat) • carb. 4g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0 mg • sod. 241mg
• calc. 0mg • fiber 0g
Hollandaise
This classic and decadent sauce pairs perfectly
with simple steamed vegetables and eggs. This
version, made in a blender, is also foolproof.
Makes 1 cup (250 ml)
½
cup [118 ml (8 tablespoons)] unsalted
butter
4
large egg yolks
¼
teaspoon (1 ml) kosher salt
Pinch ground mustard
Pinch freshly ground black pepper
1
½
tablespoons (25 ml) fresh lemon juice
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a
minute before adding the butter, run the unit
on Low for about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the pour lid from the cover. Very
slowly drizzle the hot butter through the
opening while using a measuring cup or dish
towel to shield the opening to prevent any
splatter. When adding the butter, be careful
not to add the white milk solids that will be left
on the bottom of the pan.
4. Once all the butter has been added, check
hollandaise for consistency. Use a long,
skinny spatula to stir, as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, blend in some hot
water, 1 tablespoon at a time, until desired
consistency is achieved.
5. Taste and adjust seasoning accordingly.
6. Serve immediately or transfer hollandaise to a
double boiler to keep warm for serving.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 114 (97% from fat) • carb. 0g • pro. 1g
• fat 12g • sat. fat 7g • chol. 82mg • sod. 35mg
• calc. 6mg. • fiber 0g
Remoulade
This sauce complements freshly steamed
seafood, as well as vegetables.
For a richer, thicker consistency,
use Greek yogurt in place of regular.
Makes 2
1
⁄
3
cups (575 ml)
½
medium to large shallot, peeled and cut
into 1-inch (2.5 cm) pieces
¼
cup (60 ml) fresh Italian parsley, stems
discarded
1
tablespoon (15 ml) fresh dill
1
tablespoon (15 ml) Dijon mustard
3
tablespoons (45 ml) drained capers
½
cup (125 ml) nonfat plain yogurt
¼
cup (60 ml) sweet relish
1
¼
cups (300 ml) mayonnaise
1
⁄
8
teaspoon (0.5 ml) freshly ground black
pepper
1. Insert the chopping blade into the work bowl
of a food processor. Add the shallot, parsley
and dill; pulse to chop, about 10 pulses.
Scrape down the sides of the bowl and add
the mustard and capers and pulse 5 to 10
times to chop.
2. Add the yogurt, relish, mayonnaise and black
pepper; use 5 long pulses to combine. Do not
over-process. Refrigerate until ready to use.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 64 (89% from fat) • carb. 1g • pro. 1g
• fat 6g • sat. fat 1g • chol. 26mg • sod. 105mg
• calc. 8mg • fiber 0g
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