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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
1
⁄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
20
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