In my last post, where I talked about making Decadent Chocolate Delight, I mentioned how I thought a nice custard poured over the top of the dessert would be absolutely divine. Last night, i decided to follow through on that sentiment and find a recipe for custard. Turns out, custard comes in a lot of varieties. I read all about it on wikipedia and thought I wanted something called Crème anglaise. There are a lot of different recipes for this concoction, most of which involve double boilers and strainers and things I didn’t really have the patience for at the time. I then came across a recipe that looked pretty simple. Mix vanilla with milk, mix egg yolks with sugar, heat the one, mix the two, then heat the mixture. Simple enough, right? Apparently not, because the outcome was not as desired. After consulting my mom (you’ll start to see a theme where I often consult my mother right after a failed attempt to make something new) I think I overheated at the end, causing the egg to cook. Turns out, even a simple recipe can be a delicate process.
I’m going to try making custard sauce again, but I’ll probably follow my mom’s advice and look for a cornstarch based recipe. I might even try to find a powdered version, because I think what I’m really wanting is Bird's Custard. I don’t think I can find this stuff locally though, and Amazon only offers it in bigger quantities than I want. I wonder if Jell-O custard mix can be adapted to make a pourable custard? I’m not sure, but I’m not giving up on this one just yet.
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