Your Recipe for Combi-steam Cooking

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Creme Brulee

A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven.

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Ingredients

2 - cups cream or half-and-half

1 - vanilla bean, split lengthwise or 1 teaspoon vanilla extract

¼ - teaspoon salt

5 - egg yolks

½ - cup sugar

Preparation

Preheat the oven in the Convection Steam Mode 220 degrees.


Combine the cream vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it sit for a few minutes before discarding the vanilla bean.


Beat the egg yolks and sugar together until light. Stir a quarter of the cream into this mixture then pour sugar-egg mixture into the cream and stir.


Place 5 or 6 small ramekins in the perforated pan and fill each one with the mixture. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards and refrigerate for at least 6 hours prior to serving.


To caramelize the sugar begin by adjusting the top rack in your Convection oven so that the ramekins will be 2 - 3 “ from the top heating element.


Preheat the oven in the Broil Mode, Medium or 450 degrees for about 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar over each custard in a thin layer and cook until the sugar melts or browns, about 5 minutes.

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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