1 cup sugar
1/4 cup water
1 for the custard:
3 eggs
3 egg yolks
1/2 cup sugar
2 tsp vanilla
1 1/2 cup milk
1 1/2 cup half and half
Directions
FOR THE CARAMEL: Heat the oven to 375F. For the caramel, combine the
sugar and water in a small saucepan. Swirl the pan until the sugar is
dissolved, then cover the pan and cook over medium high heat until
thick and large bubbles form. Uncover the pan, and cook until a rich,
brown color. Watch the caramel, since it burns very quickly once it
begins to color. Pour the syrup into the bottom of a mold, and rotate
to cover the bottom and up a few inches of the sides evenly. Set
aside. For the custard, whisk the eggs, yolks and sugar in a mixing
bowl. Heat the vanilla, milk and half and half until hot to the
touch, about 150F. Slowly add this to the egg mixture, and pour into
the prepared mold. Place the mold in a baking pan, and place in the
oven. Pour boiling water into the baking pan so it is half way up the
sides of mold. Bake for 20 to 30 minutes, or until a kniefe inserted
in the center comes out cleam. Cool at room temperature, then
refrigerate and serve chilled. To serve, invert the mold over a
platter with sides to catch the caramel sauce. Note: The custard can
be made up to two days in advance. If made in advance, refrigerate,
covered with plastic wrap.
Servings: 8 servings
Caramel Custard Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, at least as far back into history as early Egypt, and possibly even further than that. In practice though, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Roman chefs made use of many aromatic flavours, including some that we all recognise such as basil, mint and asafoetida. Over the succeeding few centuries, the upper-class families of the West competed with each other to offer the most exotic meals, and as a result chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications were in great demand, mostly as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Caramel Custard recipe.
