TWD: Love those custards

Perhaps it's my perverse nature, but contrary to the majority of TWD bakers this week, I LOVED the lemon cup custard. And the cinnamon-coffee cup custard.

This week's choice was courtesy of Bridget of The Way the Cookie Crumbles.

I've been a fan of custards my whole life, although I wouldn't be able to explain why. I like old-fashioned custard, flan, crème brûlée, anything that is egg-based. Frankly, I just love eggs. I have had them prepared many ways: scrambled, fried, hard boiled, soft boiled, poached, and baked; covered with béchamel, salsa, or a wine reduction sauce (that was in France); made into omelets with a variety of fillings. I have served them for dinner many ways as well.

One of my favorite restaurants in town is called Eggs-N-Things. I bet you can tell what they serve. I eat there on a regular basis, and always take my visiting, out-of-town friends there. I was really looking forward to this week, and I wasn't disappointed.

I chose to make only half a recipe each time, not because I thought I wouldn't like it, but because I wanted to make more flavors. I made the lemon first, using lemon oil to brighten the flavor, and it was very nice indeed.



Then I made the cinnamon-coffee version, adding the powdered coffee to the milk while the cinnamon stick was steeping. I sacrificed my last bowl to my daughter, who had just returned from a weekend knitting retreat in Mission Viejo. In all good conscience, I just couldn't keep it all to myself, now, could I?



I don't know how many TWD bakers will be posting about custard this week, but it's worth checking them out for some interesting comments, at the very least.