Electro-Magic Custard - Corning Ware Electromatic Skillet Custard

I have been wanting to give this recipe a try for awhile now, but it kept getting moved to the back burner for one reason or another.   Located inside the Corning Ware Electromatics "Use and Care Manual" are several recipes.

One of which just happens to be a custard recipe cooked IN the Electromatic Skillet.  I thought it sounded like something interesting to try.  Traditionally, I have always baked my custard in 4 oz French White Ramekins utilizing a French White Roaster as a water bath and a piece of aluminum foil to keep the tops from "crusting" too much.  The Electromatic recipe, while almost a dead ringer for the one I make in the oven, utilizes the heat of the skillet and a very small amount of water to kind of "Steam" the custard.  I found the premise rather fascinating and in need of execution.

The consensus?  It worked rather well and it was quicker than baking, which usually takes about 25-30 minutes.  Granted, I used Centura Custard cups, because they are 6 oz and the perfect depth to fit in the skillet.  They are not only thinner than standard ceramic ramekins, but the walls are also thinner than the Pyroceram French White ramekins I normally use for baked Custard.

My 4 oz French White ramekins are too shallow and wide to get 6 of them into the skillet.  The other nice thing about the Centura Custard cups (some are marked as Pyroceram Tableware) is that they fit perfectly on the Centura saucers, just like a tea/coffee cup would.  This makes serving a little more elegant.

Electromatic Skillet Custard

2 cups Whole Milk
2 large Eggs
1/3 cup Granulated Sugar
1/4 tsp Salt
1/8 tsp Freshly Grated Nutmeg
3/4 cup Water (the recipe calls for 1/2 cup, but it's not quite enough)

Corningware Electromatic Skillet Hot Plate Base and SK-10 Skillet of your choice, with P-12-C lid
CorningWare P-55/P-64 Sauce Maker (1 quart)
4 Centura (Pyroceram) 6 oz Custard Cups (these were made of the Suprema "Pyroceram" formula as well)
optional - Pyrex Opal 443 Bowl

Pour the Milk into the P-55/P-64 Saucemaker and place over medium-low flame, heating until a film begins to develop on top.

Place the SK-10 on the Electomatic Hot Plate Base and begin preheating the skillet to 250F degrees.

In a medium bowl (a Pyrex Opal 443 works nice for this) combine 3 Eggs with the Sugar & Salt.

Whisk well to combine.

When the milk is hot, begin slowly pouring it into the Egg/Sugar Mixture, whisking constantly to prevent curdling.

Strain the custard through a fine mesh strainer and back into the P-55/P-64 Saucemaker (this will make pouring in the custard cups easier and remove any accidentally cooked bits of egg)

Divide the custard between the four 6oz Custard Cups.

Sprinkle with freshly grated Nutmeg.

Place them in the preheated Electromatic Skillet.

Pour in the water.

Cover and Cook for 13-15 minutes, or until a knife inserted halfway between the center and the rim comes out clean (you want the very center to still be a little jiggly)

Remove the Custard Cups from the Skillet and allow to cool for 20 minutes before refrigerating.

Serve with Coffee...  Though some fresh berries are always nice too...

Aaaaaaaaah... I love Custard!

Where is your Corning Ware??
~~

A Tale of Two Saucemakers - Avgolemono Soup (Greek Egg-Lemon Soup)

One of the things that makes the Corningware Saucemakers so convenient in the kitchen, are the multiple pour spouts.  It doesn't matter if you are left handed, right handed or ambidextrous, there is always a spout for you to pour from.  Which is extremely advantageous when you are making this particular Greek Soup.  For there is a significant amount of "pouring" back and forth (compared to other soups) due to the conditioning of the eggs.  (not that lemony scrambled eggs are a bad thing, just not very soup-like)

Thus, armed with 1 and 2 quart Saucemakers, this soup becomes a snap to make.  Loaded with easily digestible egg protein and a healthy dose of Vitamin C from the lemon, this makes an excellent substitute for that fabled cold remedy, Chicken Noodle soup.  Which makes sense in a way.  After all, it is made with chicken stock and contains Orzo pasta so in essence, it IS Chicken Noodle, with lemon and eggs added.

In fact, I consider Avgolemono to be part of the Cold Bashing Quintet comprised of the afore mentioned Chicken Noodle and Avgolemono along with Tom Yum, Matzo Ball and Suān là Tāng (AKA: Hot & Sour soup).  Every single one of them is good for what ails ya.

With Winter fast approaching, this is an excellent soup to have in your arsenal.  Quick (15 minutes), Simple (4 Ingredients) and Delicious!

Soupa Avgolemono

4 cups Chicken Stock
1/2 cup Orzo pasta
2 large Eggs
Juice of 1 Lemon
Pinch of Salt
Pinch of White Pepper
optional - Lemon slices and Dill Sprig for Serving

1 Quart Saucemaker (P-55/P-64)
2 Quart Saucemaker (P-65)
1 - P-10-HG Detachable Handle (you can use 2 if you want, but you really only need it when you are pouring, so you can switch which pot it's attached to)

Begin by pouring your Chicken Stock into the 2 quart Saucemaker, set over medium flame, and bring to a simmer.

Once it is simmering, add the Orzo to the pot and continue simmering for 9 minutes.

In the 1 quart Saucemaker, whisk the eggs until well blended.

Slowly pour in the Lemon juice, while whisking to prevent curdling.

Season with a pinch of Salt and a pinch of White Pepper

When the Orzo is cooked, reduce the flame to low.

Remove the Saucemaker from the flame and begin pouring the about 1/2 of the hot stock into the 1 quart Saucemaker containing the egg mixture, whisking to prevent the eggs from scrambling.

Place the 2 quart Saucemaker back over the low flame and begin pouring the conditioned eggs from the 1 quart Saucemaker, back into the 2 quart Saucemaker, still whisking gently. (you don't want to whisk vigorously or you may break up the Orzo)

The stock should suddenly become creamy yellow.

Leave the soup setting over the lowest flame possible. (you don't want it to boil or simmer, or the eggs will curdle, just keep it warm)

Serve with a slice of Lemon floating languidly on the surface. (and a sprig of Dill if you have any)

Delicious!

Where is your Corningware??
~~

Making a Saucy Trio - Corningware Saucemaker Eye Candy

Some totally gratuitous pictures of my Saucemaker Trio...  1 Pint, 1 Quart and 2 Quart. (Take a close look at the 1 Pint Saucemaker....  There are 2 leaves missing from the center flower that have been replaced by a single leaflet on the left side - Also, the 1 quart is missing a leaflet on the left flower, but the 1 pint and the 2 quart both have that particular leaflet) 

Just some food for thought on variations in the Cornflower design, depending on the piece.

Your going to start checking all your pieces now, aren't you?

None of my Saucemakers have P-#s on them....

They simply state the size of the Saucemaker.

That's all, nothing else.

Where is your Corningware??
~~

How Corningware Does Italian - Risotto all'Amatriciana

Let's go Italian!    Normally, this is a pasta dish made with Bucatini, but the flavor combination makes for a delicious risotto as well.  Sun Dried Tomatoes are an excellent substitution as the fresh tomatoes normally found in the pasta dish can cause excess water in your Risotto.  1 oz may not sound like much, but since they are dried, they pack a hefty flavor punch. If your Sun Dried Tomatoes are particularly hard you may need to soak them in warm water for 10 minutes to soften them.

Usually, I use my Saucemaker to heat up my stock, but have no fear.

While a Saucemaker is handy for pouring stock directly into the rice, a 4 cup percolator or 6 cup teapot will work just as well. (as long as it doesn't have any residues in it)

Corningware does exceptionally well for risotto, which is all about simmering rice in stock while stirring to produce a creamy starch laden sauce.  Corningware's ability to hold  heat keeps the stock in the pan from cooling too much when additions are made.  Be forewarned; this also means that you will need to remove the risotto from the flame shortly before it is al dente, for it will continue to cook in the skillet for about 3-5 minutes.

Risotto all'Amatriciana

3 1/2 - 4 cups Chicken Stock
1 TB Olive Oil
4 oz Pancetta, cubed (or Guanciale, if you can find it)
3 oz Onion, minced
1/4 tsp Red Pepper Flake
1 Garlic clove, minced
1 cup Arborio Rice
1/3 cup Dry White Wine, room temperature
1 oz Sun Dried Tomatoes, chopped
2 TB Precorino Romano, grated
1 TB Butter

1 Quart Saucemaker (P-55/P-64) or 6 cup Teapot (P-104) or 4 cup Stove Top Percolator (P-124)
10 inch Skillet (P-10-B) with lid (P-10-C) or Cookmate SK10 with lid (P-12-C)

Begin by heating the Chicken Stock in either a 1 Quart Saucemaker (P-55/P-64) or 6 cup Teapot (P-104)  or 4 cup Percolator (P-124) set over medium flame.

Once the stock has begun steaming, begin heating the Olive Oil in a 10 inch Skillet (P-10-B) set over medium flame.

Once the oil is hot, add the Pancetta and cook until crispy and the fat is rendered out.

Remove the Pancetta from the pan and set aside.

Add the Onion or Shallot along with the Red Pepper Flake and saute for 2 minutes before adding the garlic.

Saute 1 minute longer, then add the rice.

Saute the rice until it begins to smell nutty.

Add the wine and stir until the wine has been absorbed.

Pour about 1/2 cup of stock from the Saucemaker/Teapot/Percolator into the rice and stir until almost completely absorbed.

Continue adding small amounts of hot stock and stirring until the rice is almost al dente and you have a luxurious sauce coating the rice, about 15 minutes (you may not need all the stock)

Add the Pancetta and the Sun Dried Tomatoes and stir quickly to combine.

Remove the Risotto from the flame and add the Pecorino Romano and Butter.

Stir briefly and cover with a lint free towel, then top with the lid to hold the towel in place. (This will keep the Risotto warm while still allowing it to "rest" without the condensing water falling back into the rice)

Let the Risotto rest for 3 -5 minutes.

Serve!

Where is your Corningware??
~~