Ingredients
1 1/3 cup pomelo or grapefruit juice
1 1/2 tsp cornstarch
2/3 cup sugar
3 large eggs
Directions
In a small bowl, combine 1 tablespoon of the pomelo or grapefruit
juice and the cornstarch and stir until smooth.
Put the remaining juice in a medium nonaluminum saucepan. Add the
sugar, place over medium heat, and cook, stirring, until the sugar
melts. Whisk in the cornstarch mixture and remove from the heat.
With a whisk, lightly beat the eggs in a large bowl. Whisk the warm
juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish
and cover with aluminum foil, pressing the foil around the rim to
seal.
Put the souffle dish on the steamer rack, place over simmering water,
cover, and steam until the pudding is set and a knife inserted into
the center comes out clean, about 35 minutes.
Remove the souffle dish from the steamer pot and let cool. Refrigerate
until chilled. Serve cold.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by
Jacques Maniere; translated by Stephanie Lyness
Servings: 4 servings
Pomelo (Grapefruit) Cream Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to trace the history of `recipes` back into antiquity, at least as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these old cookbooks were just very simple pictorial instructions for preparing meals.
As our culinary historical trip moves on a few more years there were some interesting books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that appears on menues today, but rather recipes for the types of meals on the tables of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in recipe publications, some of which still exist in private collections. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Pomelo (Grapefruit) Cream recipe.
