Every cook should have a homemade custard recipe in his or her repertoire. It is the base for so many desserts and yet, is fairly simple to master. The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs.
Growing up, I loved opening my lunch box and seeing one of those store-bought pudding cups inside. Vanilla was always my favorite. I would eat my lunch pretty fast, but savor each and every bite of creamy pudding. To this day, I still love light and creamy puddings and custards, but now, I make them myself. I like to “fancy” them up by serving them in pretty little jars or glass dishes topped with cream or fruit for a more decadent and luscious dessert. No more plastic cups with a foil top for me!
This custard is one of my favorites. It’s light and silky with beautiful flecks of vanilla beans and a rich vanilla flavor. Topped with roasted berries, it is an absolute treat. Last week, I put one of these lovely little jars of custard in my lunch bag. I ate my lunch quickly and grabbed my little jar of custard. Although I ate my lunch at my desk, for a moment, I was transported to those simpler childhood days…me and my vanilla pudding. Aaaahh!
For the Vanilla Custard with Roasted Berries recipe, click the link to follow me over to A Lucky Life blog.
- meyer lemon pudding with chantilly cream, raspberries, and pistachios (daisysworld.net)
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