Ingredients
4 cup whipping cream
2 cup milk
6 oz semisweet chocolate
2 oz unsweetened chocolate
1/2 cup dried currants
1 1/2 cup sugar
18 egg yolks
1 tbsp vanilla extract
1/4 tsp salt
1 prebaked pie shell
Directions
PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over
medium heat and bring to a boil. Remove from the heat and whisk in
the chocolates until dissolved. Add the currants. Set aside. Whisk
together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour
the cream mixture over, stirring. Pour the mixture into a baking
dish. Cover baking dish with foil, place in a water bath and place in
oven for 45 minutes. Remove from oven and remove the pudding from the
water bath. Let cool, then refrigerate until well chilled. When ready
to serve, transfer to pre-baked pie shell.
Servings: 8 servings
Chocolate Pudding Pie Filling Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
It is quite feasible to trace the history of recipes back into ancient history, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early recipes were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which recount the making 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`. As we move into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius informs us how the ancient cooks used many spices, including many that are still in use today for example bay, mint and dill. Moving on, we have some books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that we all know today, but rather descriptions of the types of food on the menus of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas prompted an explosion in cookery books, the majority of which still exist in academic collections. During the following few centuries, the rich families of the West strove to serve up the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and recording the recipes of their peers. By the advent of the 1900s, cooking publications were greatly in demand mostly as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Chocolate Pudding Pie Filling recipe.
