Steamed Custard Cake Food

STEAMED CHOCOLATE PUDDING CAKES

Steps:

• Special equipment: six 6-ounce ramekins
• Preheat the oven to 350 degrees F. Butter the ramekins and then dust with sugar. Place the ramekins in a 9-by-13-inch baking dish.
• Place the chocolate chips and the butter in the top of a double boiler set over simmering water. Heat until melted, stirring occasionally so that the chocolate chips and butter are well blended and have a smooth, silky texture.
• In a medium bowl, combine the cocoa powder, flour and salt. Mix together with a fork.
• Using a hand-held mixer or a whisk, beat the egg whites in a large bowl until stiff peaks form.
• In a medium bowl, beat the egg yolks and sugar with a hand-held mixer or a whisk until the mixture turns pale yellow, about 2 minutes. Slowly temper the melted chocolate into the egg yolks and mix until well combined. Mix in the milk. Add the dry ingredients and blend until fully incorporated. With a rubber spatula, fold in the egg whites in three separate additions.
• Fill the prepared ramekins with batter two-thirds of the way up. Pour hot water into the baking dish two-thirds of the way up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. Place in the oven and bake until the cakes are set, 15 to 20 minutes.
• Carefully remove the ramekins from the baking dish and set aside to cool for about 30 minutes. Unmold the cakes onto individual plates. If the cakes are not releasing from the ramekins, run a small knife or offset metal spatula along the inside of the ramekins. Garnish each cake with a dusting of powdered sugar and a sprinkling of orange zest.

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

STEAMED LEMON CUSTARD WITH RASPBERRIES

Steps:

• In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
• Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
• Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
• VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.

STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD

Steps:

• Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
• Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
• Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
• To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
• For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
• When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.