1 1/2 cup milk
1/3 cup sugar
2 beaten eggs
1/2 tsp vanilla
1/4 cup kahlua
Directions
In heavy saucepan, heat milk until almost boiling.
Stir in sugar. Remove sweetened milk from heat &
gradually add eggs, stirring constantly. Return to
heat. Cook over low heat stirring steadily until
custard thickens. Remove custard from heat & stir in
vanilla & Kahlua. Cover & cool. Submitted By
THESERVS@GATE.NET (THOMAS E. HAUG) On MON, 13 NOV
1995 155854 -0500
Servings: 1 servings
Kahlua Custard Filling Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
We can trace the history of written recipes way back into the distant past, certainly as far back into history as the early Egyptians, and maybe even further. Having said that, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs were skilled in the use of many spices, including some familiar names for example bay, rue and parsley. For the next few years, the powerful families of the West competed to serve the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes common in their social group. By the advent of the twentieth century, recipe books are highly popular mostly due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Kahlua Custard Filling recipe.
