Ingredients
1/4 cup light cream
1 oz german cooking chocolate *
3/4 tsp sugar
1 dash salt
1 beaten egg yolk
1/8 tsp vanilla
1 whipped cream (opt.)
Directions
* German Chocolate should be corasely chopped.
In a small nonmetal bowl stir together light cream, chopped chocolate,
sugar and salt. Micro-cook, uncovered, on 100% power about 1 minute
or till chocolate is melted, stirring after 30 seconds. Stir about
HALF of the hot mixture into the beaten egg yolk. Return all to the
bowl, mixing well. Micro-cook, uncovered, on 50% power for 1 to 2
minutes or till thickened, stirring every 15 seconds. Stir in
vanilla. Pour into pot de creme cup or 6 ounce custard cup. Cover and
chill for several hours or till firm. Garnish with whipped cream, if
desired.
NOTE: SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of
chocolate in the baking supplies department of most supermarkets--
semisweet chocolate, unsweetened chocolate, and sweet chocolate. The
semisweet chocolate is made from chocolate that is just slight
sweetened with sugar. Unsweetened chocolate is the original baking or
cooking chocolate and has no added flavorings or sugar. And sweet
chocolate, such as the German cooking chocolate used in the Chocolate
Pots de Creme recipe, is chocolate mixed with sugar and sometimes
additional cocoa butter or flavorings.
Servings: 1 servings
Chocolate Pots De Creme ( Mw ) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, at least as far as the ancient Egyptians, and maybe further still. In practice though, sadly, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian which show 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 people feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks used many different aromatic flavours, including a few you will know such as basil, mint and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting books which date from the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that appears on menues today, but rather accounts of the types of food on the tables of the nobility of those days. In the 15th century, people returning from the crusades brought back many spices and herbs from Arab cooking, including coriander, basil and rosemary. These new culinary innovations prompted an eruption in recipe manuscripts, some of which are now in private cookery archives. When we get to the 1900s, cook books are in high demand, mostly due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Chocolate Pots De Creme ( Mw ) recipe.
