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Posted: September 15, 2016
Recipe by: Misty K.
Source: The Ultimate Rice Cooker Cookbook
I love lemons for their fragrance, texture, and delicious bitterness. I've never tried a custard recipe, so I thought why not lemon for my first try? I'm certainly happy I gave this recipe a chance. If you love lemon as I do, you might just have to try this too!
Active Time
10 minutes
Total Time
50 minutes
Serves
4

Ingredients:

  • 1 c. heavy cream
  • 1/4 c. sugar
  • 2 large eggs
  • 2 lark egg yolks
  • 1 tsp. lemon oil or pure lemon extract

Directions:

  1. 1. Coat the inside of four ramekins with butter-flavored nonstick cooking spray.
  2. 2. In a small, deep bowl, beat together all the ingredients with a handheld immersion blender (or whisk) until well blended.
  3. 3. Pour the liquid custard into the ramekins and cover each with a small square of aluminum foil, crimping the edges to seal.
  4. 4. Add 4 c. of hot water to the rice cooker bowl, close the cover, and set for a regular cycle. After the water begins to boil, place the ramekins in the tray or basket, and then place the tray or basket into the cooker and close the cover. Steam for about 35-40 minutes or until the center of the custard becomes slightly wobbly.
  5. 5. Remove each ramekin from the rice cooker with metal tongs and remove the foil covers. Let cool, then refrigerate until ready to serve.

Author's Notes:

I actually doubled this recipe and I used a basket to double tier the ramekins inside the rice cooker. This was helpful in serving several people without adding prep/cooking time.

Images:

Steamed Lemon Custards
Steamed Lemon Custards
Steamed Lemon Custards

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Steamed Lemon Custards

Source: The Ultimate Rice Cooker Cookbook

  • Prep
    10 minutes
  • Total Time
    50 minutes
  • Serves
    4

Description

"I love lemons for their fragrance, texture, and delicious bitterness. I've never tried a custard recipe, so I thought why not lemon for my first try? I'm certainly happy I gave this recipe a chance. If you love lemon as I do, you might just have to try this too!"

Ingredients

  • 1 c. heavy cream
  • 1/4 c. sugar
  • 2 large eggs
  • 2 lark egg yolks
  • 1 tsp. lemon oil or pure lemon extract

Directions

  1. 1. Coat the inside of four ramekins with butter-flavored nonstick cooking spray.
  2. 2. In a small, deep bowl, beat together all the ingredients with a handheld immersion blender (or whisk) until well blended.
  3. 3. Pour the liquid custard into the ramekins and cover each with a small square of aluminum foil, crimping the edges to seal.
  4. 4. Add 4 c. of hot water to the rice cooker bowl, close the cover, and set for a regular cycle. After the water begins to boil, place the ramekins in the tray or basket, and then place the tray or basket into the cooker and close the cover. Steam for about 35-40 minutes or until the center of the custard becomes slightly wobbly.
  5. 5. Remove each ramekin from the rice cooker with metal tongs and remove the foil covers. Let cool, then refrigerate until ready to serve.

Author's Notes

I actually doubled this recipe and I used a basket to double tier the ramekins inside the rice cooker. This was helpful in serving several people without adding prep/cooking time.

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