Mastering the Convection Steam Oven

MAKES RACK POSITION COOK TIME
6 RAMEKINS
2
30 MINUTES
BAKED CUSTARD
Is there anything more delicious, with a sprinkling of seasonal berries on top?
INGREDIENTS
8 yolks
3
⁄4 cup sugar
2
1
⁄4 cups heavy cream
1
1
⁄2 teaspoons vanilla
1
⁄2 teaspoon salt
PREPARATION METHOD
1. Preheat the oven on the Steam Mode
at 200°F. 2. In a medium bowl, whisk
together the egg yolks, salt, sugar,
and vanilla until well combined. 3. In a
saucepan, bring the cream up to a simmer
over medium heat. 4. Remove the pan
from the heat and with a ladle, very slowly
add the cream to the egg mixture while
whisking continuously. 5. Strain this
mixture through a ne mesh strainer and
divide evenly between 6 ramekins. 6. Place
the ramekins on the perforated pan and
steam for 30 minutes. The custards will
be set when done, but will pull from sides
of ramekins when tipped at an angle.
QUICK START > STEAM MODE
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