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Fill the water reservoir and assemble the
steamer. Heat the cream and milk in a
small saucepan until bubbly around the
edges. Hold over low heat to keep warm.
Insert the metal blade in the Cuisinart
Food Processor. Pulse the light brown
sugar 10 – 15 times to rapid sift and
break up any chunks. Remove and
reserve for topping. Process the
chocolate with the instant espresso until
finely chopped, about 30 seconds.
Remove and reserve.
Process the egg yolks with the granulated
sugar until thick and pale yellow in
appearance, about 1-1/2 minutes.
Add the chopped chocolate mixture and
process just to combine.
With the machine running, carefully add
the hot cream mixture through the small
feed tube. Process until the chocolate is
totally melted, about 30 seconds.
Add the vanilla; process to combine,
about 10 seconds.
Strain the custard base through a fine
mesh strainer. Scoop off any foam and
discard. Divide evenly among six 4-ounce
(125g/mL) ramekins.
Cover each one with plastic wrap, and
arrange the ramekins in the steamer.
Place 3 ramekins in the Rice Bowl and 3
in the Second Steamer tray. Steam for 25
minutes. Turn off the steamer; let sit 10
minutes. Remove the fan arm and lid; use
tongs to transfer the custards to a rack.
They will still be jiggly in the center. Wipe
off excess moisture and carefully remove
plastic wrap. Use a damp towel to wipe
off any sticky residue. Allow to cool to
room temperature. Refrigerate for at least
4 hours to chill, or up to 2 days.
Sprinkle evenly with the brown sugar over
the very cold custards, and place under a
preheated broiler to melt the sugar. The
sugar will then harden. Alternatively, the
sugar may be melted with a small
®
propane torch. Serve immediately.
Nutritional Analysis per serving:
Calories 354.(62% from fat) • carbo.29g •
protein 5g • fat 24g • sat. fat 11g • chol. 202mg •
sodium 43mg • fiber 0g
CRANBERRY POACHED PEARS
Delicious served with vanilla ice cream or
frozen yogurt.
Makes 6 servings
Preparation: 15 – 20 minutes, + 25
minutes steaming time and 10 minutes
for reduction.
6
ripe but firm pears
Juice of one lemon
3/4
cup (175 mL) dried cranberries
1-1/4 cups (300 mL) cranberry juice
2
teaspoons (10 mL) vanilla
extract
Fresh mint leaves for garnish
Fill the water reservoir and assemble the
steamer.
Peel the pears. Rub with lemon juice.
Leave the pears whole, but core them.
Stuff the hollow with dried cranberries.
Arrange in the rice basket.
Add the cranberry juice, any remaining
dried cranberries and vanilla.
Steam for 20 – 25 minutes until tender
but still firm. Turn off the steamer and
unplug; let cool 1 minute. Lift out carefully
and allow the pears to cool in the
poaching liquid. Chill if not serving
immediately.
Just before serving, reduce the poaching
liquid in a Cuisinart
®
1-quart Windsor pan
over medium heat until it measures 1/2
cup (125 mL). Place each pear on a
dessert dish and drizzle with the syrup.
Garnish with fresh mint leaves.
Nutritional analysis per serving:
Calories 214(4% from fat) • carbo. 54g •
protein 1g • fat 1g • sat. fat 0g • chol. 0mg • sodium
5mg • fiber 6g
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