Use and Care Manual
Desserts
Custard
2 eggs, beaten
3 tablespoons sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cups milk
1 cup water
DESSERTS
4 servings
Variations:
Coconut Custard
Chocolate Custard
Stuffed Apples
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
DESSERTS
4 servings
Ruby Pears
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such
as Cabernet or Merlot*
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
*26 ounces of grape juice can be substituted
for wine.
SAUTÉ
CANCEL.
DESSERTS
4 servings