Chocolate Custard (Kh) Recipe


Ingredients

1 package (6 ounces) semisweet
1 chocolate pieces
3 eggs=7f
1 tsp vanilla extract
3 tbsp half-and half
1/3 cup sugar
3 cup milk
1/4 tsp salt


Directions

Melt 2/3 CUp chocolate pieces with half-and half in top of a double
boiler over hot (not boiling) water. Stir until smooth: spoon about 1
tablespoon into each of 8 custard cups or 10 souffle dishes. Spread
evenly. Put cups into a shallow pan; set aside. Scald milk. Melt
remaining 1/3 cup chocolate pieces and, adding gradually, stir in
scalded milk until blended. Beat together eggs, vanilla extract,
sugar, and salt. Gradually add milk mixture, stirring constantly.
Pour into chocolate-lined cups. Set pan with filled cups on oven rack
and pour boiling water into pan to a depth of 1 inch. Bake uncovered,
at 325F 25 minutes, or until a knife inserted halfway between center
and edge comes out clean. Set cups on wire rack to cool slightly.
Refrigerate and serve when thoroughly cooled. Unmold and, if desired,
garnish with whipped cream rosettes.


Servings: 1 servings

 

 

Chocolate Custard (Kh) Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert


The History of Recipes

Recipes as a concept can be traced back into distant history, at least as far into history as the early Egyptians, and maybe even further. However, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.

In an interesting twist, the oldest recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian which recount 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, wonderful and blissful`.

Progressing into Roman times 25BC a man called Apicius compiled some documents detailing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times made use of many aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and asafoetida.

Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and spices prompted an eruption in books on cooking, most of which still exist in private cookery archives.

Over the succeeding few hundred years, the wealthy families of Europe competed to offer the most exotic banquets, and because of this chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes of their peers.

When we get to the twentieth century, recipe books were in great demand, due to higher levels of literacy, increased leisure time and having more money.

The TV revolution brought us TV cookery programs and the accompanying recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this.

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We hope you enjoy this Chocolate Custard (Kh) recipe.

 


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