Custard is a Classic

One of my favorite desserts is custard, plain old fashioned custard. The simplest form of custard is custard pie. It's easy to make and the very essence of smooth, creamy luxury. The sprinkle of nutmeg on the top brings the holiday aroma to the table. Learn to understand custard.

Generally, custard involves milk, eggs and sugar. It may be served alone or incorporated into something frugal like Bread Pudding. By adding more spices and a random selection of fruit, it becomes a unique masterpiece.

The plain custard may be embellished with toppings: Flan is one European treatment of custard. It is made by making caramel by melting sugar in a skillet and allowing it to brown. Then you place the sugar in the bottom of a pie plate and add the custard. Next you place it in a water bath and bake it for about 45 minutes in a 325 degree oven. You may also use ramekins and make individual custards.  (A water bath is made by putting the pie plate or ramekins in a roasting pan, then adding water so that custard containers cook in the water.)

Creme Brulee is a custard made with heavy cream, egg yolks, and sugar, just a richer version of custard. The special topping is made by adding a sprinkle of granulated sugar to the top of the cooked custard in the ramekin, and then browning the top under the broiler or with a kitchen blow torch.

P.S
Many years ago my doctor told me that if I had to eat a dessert with sugar, plain old custard is the least offensive so far as diabetes is concerned. I savor that little piece of information and eat it rarely and sparingly. AND enjoy it tremendously.