Sub-Zero Steamer Module User Manual
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W O L F
S T E A M E R M O D U L E
R E C I P E S
S T E A M E D
C U S TA R D
Makes 4 servings
Ingredients:
4 large eggs
2
/
3
cups (160 g) sugar
1
1
/
3
cups (320 ml) milk
2 tsp (10 ml) vanilla
Nutmeg, ground
Pour 10 cups (2.4 L) water into the steamer
basin. Heat the Wolf steamer module at HIGH,
covered with the glass lid. Whisk together
eggs and sugar until light and frothy. Beat in
milk and vanilla. Pour into four greased
ceramic custard cups, sprinkle tops with
nutmeg. Cover each tightly with aluminum foil.
Place cups in perforated insert pan. After
steamer has reached HIGH, carefully place
insert pan in the steamer. Cover with the glass
lid. Steam for 10 to 12 minutes, or until the
center is slightly soft. Remove the foil and
allow the custard to cool for a few minutes.
Cover with plastic wrap and refrigerate for at
least 2 hours. Serve chilled topped with fruit or
whipped cream.
For Crème Brûlée: Follow the directions
above, steaming the custard 10 minutes or just
until set. After refrigerating, sprinkle approxi-
mately 2 teaspoons (10 g) sugar on each. Heat
the top with a blow torch until the sugar has
hardened. Serve immediately.
C L A S S I C
C H O C O L AT E T R U F F L E S
Makes 3 dozen
Ingredients:
12 oz or 2 cups (340 g) semi-sweet
chocolate chips
1
/
2
cup (114 g) butter, cut into 4 pieces
1
/
3
cup (75 ml) water
1 tablespoon (15 ml) black raspberry
liqueur, or other liqueur
1 egg yolk
3
/
4
cup (90 g) cocoa powder
Pour 10 cups (2.4 L) water into the steamer
basin. Heat the Wolf steamer module to 140˚F
(60˚C), covered with the glass lid. In solid insert
pan, place chips, butter, water and liqueur.
Place insert pan in steamer. Heat until choco-
late and butter are melted, approximately 10
minutes, stirring as little as possible. Remove
insert pan from the steamer and gently whisk
in egg yolk until just combined. Place insert
pan in refrigerator for approximately 1 hour.
When chilled, scoop chocolate by tablespoon
(15 ml) and roll into a ball. Place balls on a
waxed paper lined baking sheet. Repeat until
all mixture is used. Refrigerate until firm. Roll
in cocoa and serve. Store in refrigerator.