TWD: Lemon Cup Custard
Apparently custard is something that most people have heard of but not many have actually eaten. I'm basing this on the fact that this week's Tuesdays with Dorie recipe for Lemon Cup Custard chosen by Bridget of The Way the Cookie Crumbles (recipe can be found on her blog- even if you aren't a custard fan you should check out her blog anyway- it's one I read regularly!) was not very well received by the TWD bakers. Lots of people complained about the "eggy" flavor and texture...well my friends, as Dorie herself pointed out, that's pretty much what custard is. Custard is eggy. If you don't like eggy, you don't like custard- and I don't like custard! But see, I knew this going into the recipe, so I thought the recipe was pretty fantastic! I thought custard was going to be really difficult to make with all the steeping the milk, baking in a water bath, etc. but actually it was extremely easy and pretty foolproof. SO...if I ever need to make custard again (for someone else obviously!) I will certainly turn to this recipe!
My poor dad LOVES spoon desserts: custards, flan, puddings, creme brulee- but my mom and I really don't like them at all- and since we are the primary bakers/dessert makers in the family he pretty much never gets these desserts unless he's at a restraunt (don't feel too bad for him though- my mom is an amazing baker- so he gets plenty of delicious non-spoon dessert treats!). Anyway, back to the recipe- I made this custard for my dad and he really loved it. I had read that some of the other bakers found the lemon flavor to be extremely light so I ended up infusing the milk with the zest of one lemon (as the recipe dictates) and then rubbing the zest of another lemon into the sugar. I also added 1/4 teaspoon lemon extract. These additions seemed to amp up the flavor just enough to give the custard a light, but decidedly lemony flavor.
I think the real triumph with this recipe is the texture of the custard. Even though I do not personally like it, I could tell that the consistency was exactly what one would look for in a custard. It is thick and firm, like flan, not creamy like pudding. All in all, I think this recipe was a success and very easy to make (oh and it was sort of nice to make something that didn't tempt me like crazy the minute it came out of the oven: see Chocolate Whisky Cake!).