Manual Cuisinart TCS 60 (page 22 of 24) (English)

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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

ramekins.

Cover each one with Saran

™

Classic 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 convection fan and lid;

use tongs to transfer the custards to a rack. They will still be jig-

gly 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, or up to 2 days to chill.

Sprinkle brown sugar evenly 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 • prot. 5g • fat 24g •

sat. fat 11g • chol. 202mg • sod. 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 dried cranberries

1-1/4 cups cranberry juice

2 teaspoons 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.

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 • prot. 1g • fat 1g •

sat. fat 0g • chol. 0mg • sod. 5mg • fiber 6g

01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 22

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Cuisinart TCS 60 Manual

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