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
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
12
11
Split Pea and Ham Soup
6 - 8 servings
INGREDIENTS
2 cups dried split peas
6 cups chicken broth or good quality canned broth
1 meaty ham hock or 8 ounces chopped ham
2 strips bacon, diced
1 teaspoon lemon juice
1 rib celery, diced
2 carrots, peeled and diced
1 large onion, peeled and diced
Salt, pepper and cayenne pepper to taste
METHOD
1
1. Combine all in rice cooker. Press COOK. Set timer for 45 minutes.
When timer goes off, switch cooker to KEEP WARM for an additional
hour. Check for seasoning.
2
The beauty of making this in the rice cooker is that it keeps the soup
hot for as long as you want.
Recipe Courtesy, Recipe by Marian Getz, Wolfgang Puck Chef
