Well,
I can now safely say that I can make custard. There was another recipe that I’d
never made before up until now. Dear Mother occasionally makes custard and I thought
it would be a recipe which was very complicated and labour-intensive so I avoided it. However, now I could make my own version (well, Rachel’s version actually) which was Baked white chocolate vanilla custards.
I
began by adding milk and double cream to a saucepan. Once it came up to the
boil, I took it off the heat and added in chopped white chocolate and kept
stirring it until it melted. In another bowl, I whisked four eggs and a
teaspoon of vanilla extract and then whisked in the creamy mixture. Next, it
was time to divide it into ramekins. The recipe said to use six but I used four
larger ones instead. Then, it said to put the ramekins in a bain-marie (or water bath) which
effectively meant that I set them into a large roasting tin and poured about
2cm of boiling water in on top before putting the dish in the oven. I let them
cook for 35 minutes instead of 20-25 seeing as I used larger portions and the
recipe said they would be ready once an inserted skewer came out clean from the
centre of one of them. To finish, I scattered icing sugar on top and topped
with a sliced strawberry.
The
verdict…
Dear
Son actually loved this recipe and when I asked him the verdict, he said “Hmm, Mum, 9 marks out of 10”. I’m not
sure he fully understands the significance of the 9 but I do know that he recognises
that I’m very happy with 9 scores. Dear Husband's verdict was a very impressive 8 marks out of 10. Now, that was a real surprise to me. I suppose there's a bit of nostalgia about custard that makes most people gravitate towards it.
Overall, for
the sheer simplicity of a modern slant on a traditional recipe, I am putting
this one on The List. I can see myself making it after Sunday dinner on a
winter’s day. Although Dear Mother always makes her custard in a saucepan, I must say that this baked version is maybe easier to keep an eye on because you don’t have to worry about it burning which is surely what would happen if I made the custard the way she does.
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