Cuisinart SBC-1000 SBC-1000 Manual - Page 13

Desserts

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Desserts Chocolate Banana Crème Brûlée Cuisinart®NBLFTUIJTJNQSFTTJWFEFTTFSURVJDLBOEFBTZ#PUI kids and adults will love it. .BLFTTJYTFSWJOHT 2 cups heavy cream 1 cup whole milk 1 teaspoon pure vanilla extract 4 ounces milk chocolate, roughly chopped 6 large egg yolks 8 tablespoons granulated sugar, divided 1 banana, cut into ½-inch slices 1. Preheat oven to 325°F with the rack in the middle position.  1VUUIFDSFBN NJMLBOEWBOJMMBJOUPUIFCMFOEFSKBS$PWFSBOE TFUUJNFSGPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOH every few minutes.  0ODFUIFDSFBNNJMLNJYUVSFJTIPUBOEGPBNZ  UVSOIFBUPGG JGUJNFIBTOPUFYQJSFE BEEUIFDIPDPMBUF ZPMLTBOE UBCMFTQPPOTPGUIFTVHBS TUJSSJOHDPOUJOVPVTMZVOUJMGVMMZ CMFOEFEBOEIPNPHFOPVT BCPVUTFDPOET 4. Evenly divide the mixture among 6 shallow ramekins. Skim the foam off of the top with a spoon or by blotting with a paper towel. Place the ramekins in a rimmed baking pan and then add water until it goes up the sides of the ramekins by ¼ inch.  #BLFGPSNJOVUFT PSVOUJMKVTUTFU$PPMUPSPPN temperature and then chill overnight.  #FGPSFTFSWJOH FWFOMZUPQXJUIUIFCBOBOBTMJDFTBOEMJCFSBMMZ TQSJOLMFUIFSFTFSWFETVHBSPWFSFBDI6TJOHBLJUDIFOUPSDI  DBSBNFMJ[FUIFTVHBSCZRVJDLMZNPWJOHUIFGMBNFCBDLBOE forth about 1 inch above the ramekin. Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Cinnamon-Maple Applesauce A healthy afternoon treat for you and your family. .BLFTBCPVU˜DVQT ½ cup water 4 medium to large apples (about 1½ pounds), peeled, cored and cut into 1-inch pieces 1 teaspoon ground cinnamon 1 to 2 pinches ground nutmeg 1 to 2 pinches ground cloves 1 to 2 pinches kosher or sea salt (optional) 1 to 2 teaspoons fresh lemon juice 1 to 2 tablespoons pure maple syrup (optional) 1. Put the water into the blender jar. Set timer for 12 minutes BOEUFNQFSBUVSFPO)JHI0ODFXBUFSDPNFTUPBCPJM BCPVU NJOVUFT BEEBQQMFT TQJDFTBOETBMU JGVTJOH BOETXJUDIUP .FEJVN4UJSPDDBTJPOBMMZUPJODPSQPSBUFUIFDPPLFEBQQMFT GSPNUIFCPUUPN DPPLJOHBMMBQQMFTVOUJMTPGUBOE homogenous.  "EEMFNPOKVJDFBOENBQMFTZSVQ JGVTJOH *GOFDFTTBSZ blend on speed 1 until desired consistency is reached. Nutritional information per serving (½ cup): $BMPSJFT GSPNGBU tDBSCHtQSPHtGBUHtTBUGBUH tDIPMNHtTPENHtDBMDNHtGJCFSH Coconut Custards The coconut gives these custards a delicious rich texture. .BLFTGPVSTFSWJOHT 1 can (13.5-ounce) unsweetened coconut milk 2 ∕³ cup heavy cream ½ teaspoon pure vanilla extract ¼ teaspoon coconut extract ½ cup unsweetened shredded coconut 2 large eggs 4 large egg yolks ½ cup granulated sugar ¼ teaspoon table salt 1. Preheat oven to 300°F. Pour 1 inch of warm water into a JODITRVBSFQBO  1VUUIFDPDPOVUNJML DSFBNBOEFYUSBDUTJOUPUIFCMFOEFSKBS DPWFSBOETUJSUPNJY4FUUJNFSGPSNJOVUFTBOEUFNQFSBUVSF on High.  8IFOUJNFFYQJSFT BEEUIFTISFEEFEDPDPOVUBOETFUUJNFS GPSNJOVUFTBOEUFNQFSBUVSFPO.FEJVN TUJSSJOH PDDBTJPOBMMZ.JYUVSFTIPVMECFGPBNZBOEIPUCVUOPU boiling.  0ODFUJNFFYQJSFT MFUNJYUVSFTUFFQJOCMFOEFSKBSGPS minutes.  8IJMFNJYUVSFJTTUFFQJOH XIJTLUIFFHHT ZPMLT TVHBSBOE TBMUUPHFUIFSJOBNJYJOHCPXMBOEUIFOUSBOTGFSUPBMJRVJE NFBTVSJOHDVQGPSFBTZQPVSJOH0ODFUIFNJYUVSFIBT GJOJTIFETUFFQJOH CMFOEPOTQFFE8JUIUIFVOJUSVOOJOH  gradually add the egg mixture through lid opening. Continue POTQFFEGPSBOBEEJUJPOBMUPTFDPOET PSVOUJM homogenous. 6. Pour the mixture through a fine strainer set over a mixing CPXM TRVFF[JOHPVUBOZFYDFTTMJRVJEGSPNUIFTISFEEFE DPDPOVU EJTDBSEDPDPOVU -FUTJUGPSBCPVUNJOVUFT BOE then spoon off the top layer of foam from the mixture.  %JWJEFNJYUVSFFWFOMZBNPOHGPVSJOEJWJEVBMDVTUBSEDVQT  ounces each). Place individual custards into the prepared QBOXJUIXBUFS XSBQUJHIUMZXJUIBMVNJOVNGPJMBOEQMBDFJO PWFO#BLFGPSBCPVUUPNJOVUFTVOUJMKVTUTFU UIF centers will still move slightly when shaken). 20

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20
Desserts
Chocolate Banana Crème Brûlée
Cuisinart
®
kids and adults will love it.
2
cups heavy cream
1
cup whole milk
1
teaspoon pure vanilla extract
4
ounces milk chocolate, roughly chopped
6
large egg yolks
8
tablespoons granulated sugar, divided
1
banana, cut into ½-inch slices
1. Preheat oven to 325°F with the rack in the middle position.
every few minutes.
4. Evenly divide the mixture among 6 shallow ramekins. Skim
the foam off of the top with a spoon or by blotting with a
paper towel. Place the ramekins in a rimmed baking pan and
then add water until it goes up the sides of the ramekins by
¼ inch.
temperature and then chill overnight.
forth about 1 inch above the ramekin.
Nutritional information per serving:
Cinnamon-Maple Applesauce
A healthy afternoon treat for you and your family.
½
cup water
4
medium to large apples (about 1½ pounds),
peeled, cored and cut into 1-inch pieces
1
teaspoon ground cinnamon
1 to 2 pinches ground nutmeg
1 to 2 pinches ground cloves
1 to 2
pinches kosher or sea salt (optional)
1 to 2
teaspoons fresh lemon juice
1 to 2
tablespoons pure maple syrup (optional)
1. Put the water into the blender jar. Set timer for 12 minutes
homogenous.
blend on speed 1 until desired consistency is reached.
Nutritional information per serving (½ cup):
Coconut Custards
The coconut gives these custards a delicious rich texture.
1
can (13.5-ounce) unsweetened coconut milk
2
∕
³
cup heavy cream
½
teaspoon pure vanilla extract
¼
teaspoon coconut extract
½
cup unsweetened shredded coconut
2
large eggs
4
large egg yolks
½
cup granulated sugar
¼
teaspoon table salt
1. Preheat oven to 300°F. Pour 1 inch of warm water into a
on High.
boiling.
minutes.
gradually add the egg mixture through lid opening. Continue
homogenous.
6. Pour the mixture through a fine strainer set over a mixing
then spoon off the top layer of foam from the mixture.
ounces each). Place individual custards into the prepared
centers will still move slightly when shaken).