YOUR RECIPE FOR STEAM COOKING
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Vanilla Creme Brulee
Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky.
2 cups cream or half and half
1 vanilla bean, split lengthwise OR 1 tsp vanilla extract
1/4 tsp salt
5 egg yolks (large eggs)
1/2 cup sugar
Additional sugar for caramelizing
Heat the Steam oven in the Convection Steam Mode at 220F (104C)
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 steep 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 the mixture then pour the sugar-egg mixture into the cream and stir.
Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving.
To Serve the Custard
Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element.
Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes.
Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts.
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6