Instruction Manual

PotdeCrème

KirschorFramboisePotdeCrème

CrèmeCaramel

(4to6servings)

Thiswonderfulrecipeisalsothefirststepforseveralelegantdesserts.

Thisisasimplewaytocreatearegaldessert.

1cuphalfandhalforwhippingcream

2to4tablespoonssugar

4largeeggyolks

1teaspoonvanillaextract

Flavoring()

Putinpitcherandadd,sugar,eggs,andvanilla

extract.Coverpitcherwithlidandpressstartbutton.(Thecycleisusuallyabout5

minutes.)

Whenunitshutsoffautomatically,removepitcherfrombaseanduseaheatresistant

rubberspatulatostirvigorouslyagainstbottomofpitcherfor60seconds.Use

spatulatopourandscoopcustardintoabowl.

Servehot,warm,orcold;mixturethickensas

itcools.Coverairtightandchilltoservecoldortostoreupto3days.

2tablespoonsKirschorFramboiseliqueur

FollowrecipeforPotdeCrème.Whencompleted,scoopintoabowl.A

tirtoblend.Garnishwithfreshraspberrieswhenserving.

¼cupsugar

PreparePotdeCrèmeasdirectedandpourintoabowl.Cover

airtightandchilluntilcoldandthickenoughtomoundonaspoon.(Ifmixturedoes

notthicken,re-cookinpitcherwith2teaspoonscornstarchorpotatostarch,cover

airtightandchillagain.)

Spoonhalfthecaramelpowderequallyinto4to6dessertcups(about½cupsize).

SpooncoldPotdeCrèmeorCreamCustardequallyintothecups.(Ifmakingupto1

dayahead,coverairtightandchill.)Uncoverandsprinkleequallywithremaining

caramelpowder;servewithsmallspoons.

seechoicesinGoodOl'FashionedCustard

SauceWhiphalfandhalforcream

ddKirschor

Framboiseliqueurands

PotdeCrèmeorCreamCustardmadewithFrothAuLaitVanillaorCaramel

Syrup

Tomakecaramel,useanonstick8to10inchfryingpan.Shakeandtilt¼cupsugar

overhighheatuntilitismeltedandambercolor(watchcarefully,asmixtureburns

easily);pouratonceontoasheetofbutteredfoil.Letstanduntilhardandcool.Break

caramelintochunksandwhirlinafoodprocessoruntilafinepowder.Pourcaramel

powderintoasmalljarandkeepairtight(toavoidlumpingduetomoistureintheair).

orCreamCustard

Stirtoblendandaddflavoringto

tastewithsyrup,brandy,orliqueur.

-24-

SauceWhipRecipes