cooking up custard
 
2005-09-16: cooking up custard

Custards to me are sort of what baking is all about. Bringing somewhat non-interesting ingredients (eggs, butter, sugar, creme) together, shaking them up a bit with a bit of heat and voila! Dessert.

I remember the very first time I made custard at home from scratch. I was amazed at how silky smooth it tasted. Of course I was used to puddings made from a mix - that horrible soapy taste that they left in your mouth was all I knew of custard. What a surprise to taste it for real for the first time.

While custards are really a "staple" of cooking or baking, they are also quite important. They are a significant part of many desserts and even of savory dishes. That's what makes custard such a great theme subject for Sugar High Friday - being a staple they are something everyone should know how to make and make well...and being part of many different dishes means the theme has versatility and personality, too!

When Elise suggested the idea to me so many things flitted through my head. Tarts or pies, cakes with custard filling, even Napoleons with custard in the middle...there are so many things you can make with custard. Thanks Elise for stretching all of my pudding fantasies this month. I can't wait to read the round-up. To read it yourself head on over to Simply Recipes - the recipes should be *pouring* in!