Wolfgang Puck Rapid Food Steamer Use And Care Manual page 15

Steamed Cornbread
8 servings
INGREDIENTS
2 1/4 cups yellow cornmeal
1/3 cup unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
METHOD
1. Apply nonstick spray to eight mini loaf pans or silicone molds;
set aside.
2. In a mixing bowl whisk to combine all ingredients until just smooth.
3. Pour batter into molds filling 2/3 full.
4. Cover tops with small squares of nonstick aluminum foil.
5. Place in steamer basket(s).
6. Fill water tank with water and set timer to 15 minutes.
7. Steam until firm on tops when pressed then carefully remove.
8. Serve hot.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
28
Vanilla Custard Cups
6 servings
INGREDIENTS
1 cup granulated sugar
2/3 cup light brown sugar, packed
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract
1 cup heavy cream
8 large egg yolks
METHOD
1. Apply nonstick spray to six 4-ounce ramekins then place in steamer
baskets.
2. Fill water tank with water.
3. In blender combine the sugars, butter, vanilla, cream and eggs; cover.
4. Pulse blender until ingredients are smooth and frothy.
5. Pour mixture into the prepared ramekins and cover each with
aluminum foil.
6. You will have a little of the custard left over which will keep for 3 days,
if desired.
7. Cover steamer and set timer to 18 minutes.
8. Carefully remove a ramekin and check for doneness, it should be a bit
wobbly.
9. Carefully remove custards and chill for 1 hour before serving.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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