The universe divides into two when it comes to desserts. There are dessert people and there are non-dessert people. Don’t be confused- dessert people are not those that don’t like sweet things, but all dessert people (you know who you are) cannot end a meal without a dessert. Anything sweet usually satisfies the craving.
My brother for instance, a dessert guy, used to have a bowl of cereal after every meal…breakfast, lunch and dinner. On the other side of the spectrum is my husband, who at the end of every perfect meal at a restaurant when the waiter comes to ask what we’ll be having for dessert he gives me the face that say, “I’m full, you go ahead and order and eat it by yourself”. Really, by myself? So I go home and dream about the amazing Pavlova the waiter says was on their dessert specials. So I am a dessert person, but not the fullest extent (a real hardcore one would sit across from her husband, and eat away).
Danya is a hardcore dessert person. On days when we’re shooting sweets I have to make sure to have something savory to balance out the sugar, while Danya is perfectly fine eating snacking all day on cakes, cookies, jams… whatever it may be were shooting. She is so much so that she even has a secret stash of sweets in her kitchen, which, until now, only she knew about. Recently, when the stash got low and all was left was bag of Bird’s Custard (a British sort of ready-made powder for making custard), Danya went custard happy and made custard 3 ways. She got so excited about the desserts that it turned into this fabulous post. And hey, why not pair the totally Brit Shepherd’s Pie from last week, with a classic British dessert?
There are so many things you can do with custard besides for just eating it on its own. Here’s some ideas:
Ingredients for 4 servings:
2 cups whole milk
½ cup heavy cream
1 vanilla bean pod or one teaspoon pure vanilla extract
4 egg yolks
½ cup sugar
2 tablespoons cornstarch
Orange Essence Rice Pudding
Ingredients for a 9 in. (25 cm.) x 11 in. (30 cm.) baking dish:
2 cups whole milk
1 cup heavy cream
5 thin strips of orange rind
5 thin strips of ginger (optional)
⅔ cup short grain rice
⅔ cup sugar
1 teaspoon pure vanilla extract
1 tablespoon orange zest
Mini Custard Tarts
This is more of an idea than a recipe and a great way to use leftover cold custard:
Take store-bought puff pastry and cut into either a small square or circle. Brush dough with a beaten egg and place a tablespoon or two of custard in the center. Top with fresh sliced berries, grapes, apples (any fruit will do) and bake in a preheated oven (350°F/180°C) for 20 minutes, until golden. Serve warm.