Wednesday, March 4, 2009
Creamy lemon custard is meant to be a team player. This week's dessert is selected by TWD baker Bridget from The Way the Cookie Crumbles. Spoon desserts are a perfect complement to contrasting textures. Lemon-clove flavor, topped with berries and a tuille. Cereal (Cinnamon Puffins), also make for good crunch. Try sorbets too.
East to prepare, and with a minimum of ingredients, milk, eggs, sugar, lemon zest and cloves, the milk is first heated below the boiling point and steeped with zest and cloves to intensify the flavor. In a separate measuring cup, the eggs and sugar are whisked together, tempered with milk, strained, then combined with milk. Baked in a water bath, then to-rest, and chill-to firm.
Custards, flans, puddings, creme brulee, pot de creme all share the same type of ingredients, except for varying proportions of milk and/or heavy cream, eggs and/or the addition of yolks and technique. At it's simplest, as Dorie suggested, it's an after-school dessert. A bit of nourishment for the middle of the day.