Tuesday, March 10, 2009
TWD - Lemon Custard Cup
Ah, eggy goodness! There are many, many wonderful treats in Toronto for a foodie. Especially in the category of dessert. On my top five list is the custard tart. Yes, every reputable Chinese bakery makes them, but the true and best custard tarts are Portuguese. Flaky, melty crust and a filling just past jiggly.
When I took the first spoon of this week's dessert and tasted that mouthful of warm egginess, my palate was slightly confused and sought around for the flaky crust. But no, this was simply a cup of rich custard. And it was delicious!
This is a very easy recipe, taking minutes to make and not much longer to cool. It's high in protein and low in sugar. The version I went with eliminated the lemon and used a little over two teaspoons of vanilla. It gave the custard a very natural flavour. Throw on some fruit berries and it would make a rich treat for guests.
I fear today's leftovers having spent the night in the fridge won't be quite the same, but I think I can warm them in the microwave and try to get back their original softness.
Thank you to Brigit of The Way The Cookie Crumbles for choosing this lovely dessert. Please check out her blog for the complete recipe and some beautiful Mondrian-inspired photos.