Tuesday, March 10, 2009
TWD - Lemon Cup Custard
This week, Bridget of The Way the Cookie Crumbles, chose lemon cup custard as the TWD recipe. There had been some quite negative feedback on the TWD site where members had found the custard cups to be too eggy. I was curious to know what I would think.
The custards were a simple combination of warm milk infused with lemon zest (I also added some whole cloves which was one of the variations suggested by Dorie in the book), sugar and eggs. I made ¼ of the recipe which gave me 1 ½ ramekins. Even though I like creme caramel and crème brulee, I did not like this pudding at all. In fact, I threw it out without even giving my husband a taste of it. It was very eggy – I wonder if it was the ratio of egg to milk which was high, or maybe it was because it used egg white as well egg yolk – I don’t know. The lemon flavour was not overly pronounced and I could taste the subtleness of the cloves, but the egg was the predominant flavour. My custards also developed a slight skin on top and I have written in the past about my dislike of skins on baked puddings. Unfortunately, this is one of the few Dorie recipes I will not be making again. See what the other TWDers thought here.
On a positive note, our house is getting towards the completion stages. The painters are there doing the outside and starting on the inside. The tiler is also there this week. The kitchen is one of the last things to go in, but I will post some photos upon completion.