Steamed Lemon Cup Custard; Rice Cooker Cakes - Wolfgang Puck BDRC0005 Bistro collection Use And Care Manual

5cupRiceCookerManual 10/19/07 12:47 PM

Steamed Lemon Cup Custard

1 Serving
INGREDIENTS
1/2 cup heavy cream
2 tablespoons sugar
1 egg
1 egg yolk
1 teaspoon fresh lemon juice
Zest from 1/2 lemon
METHOD
1 Whisk all ingredients together and pour into a buttered ramekin.
Cover top with a piece of aluminum foil.
2 Add 2 cups hot tap water to bottom of rice cooker. Place steamer
basket on top and place ramekin in basket.
3 Close lid and press COOK. Set timer for 20 minutes.
4 When time is up, check custard. It should be set but still very
wobbly in the center. It is important to use a timer as custards are
easily overcooked.
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 1 teaspoon instant coffee. For ginger, omit lemon and
add 1 teaspoon grated fresh ginger.
Recipe courtesy Marian Getz
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Rice Cooker Cakes

INGREDIENTS
1 store-bought cake mix, any flavor,
Additional ingredients listed on back of cake mix packaging
Non-stick cooking spray
METHOD
1 Mix cake ingredients together according to package directions.
Spray Rice Cooker Pot with nonstick spray.
2 Add 3-4 cups of batter, close lid and press COOK. After 10 minutes
check cooker. It will probably be on KEEP WARM. If it is press, COOK
again. If it will not stay in the COOK position, wait a few minutes and
then press COOK again. You will need to repeat this process one
more time, so that you will have pressed the COOK button and
allowed the appliance to cycle through 3 times.
3 Most cakes take about 45 minutes to cook. Test for doneness by
inserting a toothpick off center into the cake. The pick should have
a few moist crumbs clinging to it. If it has a streak of wet-looking
batter on it, press COOK again. It is very difficult to burn anything
in the rice cooker!
NOTE: You can bake all kinds of things in your rice cooker from corn
bread to cobbler using these same baking guidelines!
Recipe courtesy Marian Getz
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