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
We can follow the history of written recipes far back into the far past, in truth as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these early records were just basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which show 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 blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and afters, something we still use today. Aspicius also recounts how the Roman cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Later on, we find a couple of interesting cookery books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals cooked for the upper classes of the time. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new herbs and spices led to an explosion in manuscripts on cookery, most of which still exist in private cookery archives. For the centuries that followed, the powerful and wealthy houses tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were highly sought after. Even so, it was during the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books are increasing in popularity mostly as a result of better eduction, people having increased free time and being a little richer. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Pots De Creme ( Mw ) recipe.
