CHRISTMAS WITH SOUTHERN LIVI
1987
1/4 cup sugar, brown, firmly packed
14 oz sweetened condensed milk
4 cup water, hot
6 eggs
2 tbsp amaretto
1 whipped cream, optional
1 almonds, sliced, toasted,
1 optional
1 amaretto, optional
Directions
Preheat oven to 325 F. Place 1 ts brown sugar in each custard cup;
set aside. Combine condensed milk and water, stirring well; set
aside. Beat eggs in large mixing bowl until frothy; gradually add
milk mixture, mixing well; Stir in Amaretto. Pour mixture into
custard cups. Place cups in 13"x9"x2" baking pans. Pour hot water
into pans to a depth of 1" and bake 50 minutes, until knife inserted
in center comes out clean.
Remove cups from water, cool, and chill.
To serve, loosen edges of custard with spatula; quickly invert onto
dessert plates. Garnish with whipped cream and almonds and drizzle
with Amaretto, if desired.
Tyops by Sylvia Steiger, SylviaRN@compuserve.com, homepage:
http://ourworld.compuserve.com/homepages/SylviaRN, creator of
Frazzled Cook breadmachine mixes
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com
or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine
mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 23 Feb 97
Servings: 12 servings
Amaretto Creme Brulee Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread Machine; Dessert
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, in fact as far into history as the early Egyptians, and maybe even further. Having said that, these, ancient cook books were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Closer to modern times, we find some books dating from the 1300s : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is popular today, but instead descriptions of the types of food on the menus of the upper classes of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created an eruption in manuscripts on cooking, many of which are kept safe in private collections. During the succeeding few centuries, the powerful and rich strove to serve up the best banquets, and consequentially chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks are greatly in demand due to better eduction, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Amaretto Creme Brulee recipe.
