For this week’s TWD baking event, Bridget of The Way the Cookie Crumbles chose Lemon Cup Custard on page 387 of Dorie Greenspan’s baking book, Baking: From My Home to Yours.
I was delighted with this choice as custard is one of my all time favourite comfort foods. I found this recipe easy to make and it was so delicious! Instead of the lemon, I opted to infuse the milk with a vanilla bean pod instead. Afterwards, I scraped the vanilla beans into the milk. At first glance, my family thought I had made creme caramel, their favourite custard dish. I topped the custards with maple sugar and they were the perfect dessert to serve at our Sunday lunch.
Would I make this recipe again – without a doubt. Only next time I will double it!
Visit Bridget at The Way the Cookie Crumbles for the recipe and the Tuesdays with Dorie Blogroll to view the TWD Bakers’ versions of this recipe.
Next week’s recipe: French Yogurt Cake with Marmalade Glaze chosen by ME!!
Leslie says
It looks beautiful! I bet the vanilla and maple sugar (yum!) were wonderful together. I’m excited about your pick!
pinkstripes says
Your custard looks great. Vanilla and maple are a great flavor combo.
Tracey says
How beautiful! Glad you enjoyed the custard!
TeaLady says
The custard looks very elegant for such a simple dish. I also like custard and this one came out just fine. Glad it worked out for y’all.
Linda says
Your flavor combo sounds terrific…I’m not a fan of this type of custard, but your variation makes me want to try it out! Fantastic job!
Engineer Baker says
Oh wow – topped with maple sugar? I’ve got to try that. Great job!
n.o.e says
We loved this one, too. Next time I’m using maple sugar – what a great idea!!
Nancy