Mastering the E Series Oven

ManualsBrandsWolf ManualsAppliancesWolf 30" E Series Transitional Built-In Stainless Steel Single Wall Oven

Chocolate

Pot de Crème

A rich and creamy chocolate custard is

a memorable ending to any meal.

MAKES RACK POSITION COOK TIME

FOUR 8-OUNCE CUPS 3 30–35 MINUTES

INGREDIENTS

– ¾ cup heavy cream

– ¾ cup whole milk

– 6 ounces semi-sweet chocolate bars,

roughly chopped

– 3 large egg yolks

– 2 tablespoons granulated sugar

– ½ teaspoon vanilla extract

– ⁄ teaspoon kosher salt

PREPARATION METHOD

1. Preheat the oven to 300°F Bake Mode

with a rack set at position “3.” 2. In a small

saucepan over medium heat, bring the cream

and milk to a simmer. 3. Remove the pan from

the heat, add the chocolate pieces, and let

stand for 5 minutes. 4. In a large bowl, whisk

together yolks, sugar, vanilla, and kosher

salt. 5. With a whisk, gently stir the chocolate

mixture until smooth. 6. Gradually add the

chocolate mixture to egg yolk mixture, whisking

as you do so. 7. Strain the ﬁ nal mixture through

a ﬁ ne sieve. 8. Place four 8-ounce custard cups

or ramekins in a shallow roasting pan or 9-by-13

inch baking dish. 9. Divide the chocolate custard

evenly among them. 10. Pour hot water into the

pan so it reaches halfway up the sides of cups and

carefully place in the oven. 11. Bake until the custards

are almost set in the center—about 30–35 minutes.

12. Remove the baking dish from the oven and allow the

cups to sit 10–15 minutes in the water bath. 13. Remove

from the water bath and refrigerate until chilled. Serve with

whipped cream and fresh berries, or with a sprinkle of sea salt.

BEFORE YOU START

A hot water bath, or bain-marie, is necessary for

custards—it prevents cracking and drying out and helps

regulate temperature during baking.

Lemon Pudding Cakes

These pudding cakes look as good as they taste. During baking, the batter naturally separates into delicate

cakes on bottom with a sweet and tart lemon glaze on top.

MAKES RACK POSITION COOK TIME

EIGHT 8-OUNCE CUPS 3 35–40 MINUTES

INGREDIENTS

– ½ cup granulated sugar,

to coat the ramekins

– 1⁄ cups granulated sugar

– 4 large eggs, separated

– 1⁄ cups buttermilk

– ¼ cup lemon juice

– Zest of 2 lemons

– ½ cup all-purpose ﬂ our

– ¼ teaspoon kosher salt

PREPARATION METHOD

1. Preheat the oven to 325°F Bake Mode with a rack set at position “3.” 2. Spray eight

8-ounce custard cups with nonstick cooking spray and dust with 2 teaspoons of sugar

each. 3. In a medium bowl, whisk together the 1⁄ cups sugar, egg yolks, buttermilk,

lemon juice, and zest. 4. Sift together the ﬂ our and kosher salt, and whisk into the

buttermilk and egg mixture. 5. Whip the egg whites to soft peaks, and combine the

two mixtures by gently folding in the egg whites. 6. Divide the batter evenly between

the custard cups. 7. Place ramekins into two 9-by-13 inch pans and ﬁ ll with hot water

halfway up the side of the ramekins. 8. Place the pans side by side into the oven

and bake for 35–40 minutes or until the tops are lightly golden brown and the cake

tops spring back when gently pressed. 9. Allow cakes to cool for 5 minutes before

removing them from the water. 10. Allow the ramekins to cool, then wrap and store in

the refrigerator for at least 3 hours or overnight. 11. To unmold the cake, run a butter

knife gently around the edges of the cakes. 12. Place a plate over the ramekin, turn

upside down and gently shake to release the cake. 13. Optionally, top with whipped

cream and fresh berries.

MODES Bake