Bedienungsanleitung Cuisinart STM-1000 CookFresh Digital Glass Steamer (Seite 10 von 24) (Englisch)

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Mocha Pots de Crème

The gentle heat of the steamer makes

cooking custards foolproof!

Makes 4 servings

1 cup heavy cream

1 cup whole milk

4 ounces bittersweet chocolate, roughly

chopped

1 tablespoon instant espresso

4 large egg yolks

⁄3 cup sugar

1 tablespoon 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 ne mesh

strainer. Scoop off any foam and discard.

Divide evenly among four, 5-ounce 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 challah bread cubes, about half of

a pound loaf, Cut into 1" pieces

½ cup chocolate chips

1 cup fresh raspberries

2 large eggs

¼ cup granulated sugar

¾ cup whole milk

¾ cup heavy cream

1 teaspoon 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" x 5" 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. 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

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