Slow Cooker_ The Best Cookbook Ever - Diane Phillips [151]
allow to cool slightly and serve.
serves 6–8
Pots de Crème
Chocolate custard cooked to silky perfection in the slow cooker is one of life’s guilty pleasures. No need to worry about the eggs curdling because the cooker will keep the custard at a constant temperature, making this chocolate dessert perfect. The custards will keep in the refrigerator for up to two days.
8 to 10 cups boiling water
¾ cup whole milk
¾ cup heavy cream
1 cup chopped semisweet chocolate
4 large egg yolks
1/3 cup sugar
Unsweetened whipped cream for serving
place a slow-cooker insert rack on the bottom of a 5- to 7-quart slow cooker and set out six 4-ounce ramekins.
pour in enough of the boiling water to come halfway up the sides of the ramekins when they are eventually added to the cooker. Cover the cooker and set on high to keep the water hot.
heat the milk and cream in a medium saucepan until small bubbles begin to form around the edges of the pan. Remove from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is slightly cooled.
whisk together the egg yolks and sugar in a mixing bowl, then whisk in the chocolate mixture. Strain the custard through a fine-mesh sieve into a large measuring cup. Pour the custard into the ramekins, cover each one with aluminum foil, and set on the rack in the slow cooker insert.
cover and cook on high for 1½ to 2 hours, until set. They may be a bit jiggly in the middle but they will firm as they cool. Remove the foil, allow the custards to cool to room temperature, and refrigerate until chilled.
serve the pots de crème with a dollop of whipped cream on top.
serves 6
Pudding
One look into cookbooks from the 1800s, and you will find recipes for rice pudding. They are simple, silken, and delicious when cooked low and slow in the cooker. The basic formula and timing are the same, but the ingredients and flavorings can be quite different. Use a medium-grain rice here; Arborio produces the best results.
Mom’s Old-Fashioned Rice Pudding
Generally made with a milk or cream base and flavored with nutmeg, rice pudding has been comfort food for generations. Raisins and other flavors can be added if you are in the mood, but this is your basic recipe. The pudding will keep in the refrigerator for up to three days.
5 cups whole milk
2 cups heavy cream
1¼ cups sugar
1 teaspoon vanilla bean paste
½ teaspoon freshly grated nutmeg
1 cup Arborio or other medium-grain rice, rinsed several times with cold water and drained
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spr ay. Whisk together the milk, cream, sugar, vanilla bean paste, and nutmeg in a large bowl and pour into the slow-cooker insert. Add the rice and stir to combine.
cover and cook on low for 2½ to 3 hours, until the pudding is soft and creamy and the rice is tender. Remove the cover, turn off the cooker, and allow to cool for 30 minutes.
serve warm, at room temperature, or chilled.
serves 6–8
VARIATIONS
during the last 30 minutes of cooking, stir in any of the following:
½ cup raisins (dark or golden)
½ cup dried cherries, cranberries, or blueberries
½ cup toasted shredded coconut
Coconut Jasmine Rice Pudding
Jasmine rice has a delicate flavor, and this rice pudding not only takes advantage of that but also incorporates cinnamon and coconut to flavor the pudding. A delicious dessert or afternoon delight, this rice pudding is as scrumptious as it is delicious.
2 cups whole milk
1 cup sugar
2 cups heavy cream
4 large eggs, beaten
1 teaspoon ground cinnamon
1½ cups Jasmine rice, rinsed with cold water and drained
2 cups shredded coconut, toasted
Whipped cream, cinnamon sugar, or chopped mangoes and pinapple for garnishing
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Heat the milk in a small saucepan until small