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
Food historians have tracked the existence of recipes back into the far past, at least as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, sadly, these early records were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of interesting books from the 14th Century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is served today, but instead recipes for the types of meals on the menues of the rich and powerful of the time. Over the next few centuries, the rich families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, the best cooks and their recipes became highly prized. However, it wasn`t until the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. The introduction of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Light Creme Brulee recipe.
