2 eggs
2 egg yolks
2 tbsp granulated sugar
Directions
l 1/2 cups milk l cup light cream l pce vanilla bean (about 4") l tsp
cornstarch
In heavy saucepan, combine milk, cream, and vanilla bean; cook over
med-low heat until bubbles form around edge of pan. Do not boil.
Meanwhile place egggs and egg yolks in bowl. Combine sugar &
cornstarch; beat into eggs. Gradually pour in hot milk mixture,
stirring constantly. Return to pan and cook over med-low heat,
stirring until thick enough to coat back of metal spoon. Strain into
4 cup (l L) baking dish or 6 indiv custar cups. Let cool, stirring
occas, refrigerate for at least 6 hrs or until firm.
About 2 hrs before serving, evenly spread Hazelnut Praline over
custard place on baking sheet and broil for 3-4 mins or until praline
is dark golden brown. refrigerate until chilled.
Servings: 6 servings
Light Creme Brulee Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into history, at least as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these old cookbooks were just very basic pictorial recipes for meal preparation.
Later on, we find a couple of interesting books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of the period. By the advent of the twentieth century, cookbooks were in great demand, mostly due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Light Creme Brulee recipe.
