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  3. themondaybox
    Wendy says

    What a lovely creamy dessert!I love custard in any form but it definitely is finicky. Half the time I end up with beautiful smooth creamy custard and the other half I end up with sweet scrambled eggs. Any hints in addition to straining?

    Reply

    • Madonna
      Ms. Lemon says

      If you like coffee flavor this is delicious. This is really silky and smooth. Bring the milk almost to simmer, then temper the eggs – that means just pour a small amount of the hot liquid into the eggs, whisking all the while, then a little more, and a little more until it is well blended. You do not cook it on top of the stove, but rather in the water bath. I use a fine strainer that I also use to dust powdered sugar, so it is pretty fine. I strained into a measuring cup, and then poured it into the ramekins. The straining also helps to keep the air bubbles from forming on top. The water bath keeps it from getting too hot so the custard does not get rubbery. I hope this was not too much info, but I do hope you will try it.

      Reply

  5. Miz Helen
    Miz Helen says

    We are going to just love this awesome dessert! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  7. Alycia Nichols – I established Alianza Celebrations & Events, a wedding consultation & planning firm, in 1997 after many years in corporate and non-profit event planning. My satellite company, Something Borrowed Fine Rentals, was created in 2001. Rather than focusing on basic rental needs, I honed in on the glitzy elements or "bling" that make a table stand out: gleaming candelabra, fabulous silver cake plateaus, intriguing floral vessels, epergnes, chargers, and scads of other trinkets designed to lend flair and finesse. I retired from event design in 2009 but maintained a fondness for beautifully crafted special occasions. My husband and I entertain often at home, welcoming family and friends for everything from backyard barbeques to lush ladies' luncheons to holiday dinners. While good food is always a part of each celebration, I stand by my philosophy that almost anything - even Froot Loops and hotdogs - will taste good as long as it is graciously presented! To that end, I established Tablescapes at Table Twenty-One as a blog in 2010 and a new business in March of 2012. I have taught "The Art of Tablescaping" at a local community college, and I make occasional appearances on the "Better Kansas City" show to bring my enthusiasm for tablescaping to a larger audience.
    Alycia Nichols says

    Hi there! This is my 1st visit to your blog via The Tablescaper’s Seasonal Sundays. I love custard, and this looks like a great recipe to try it in a flavor I probably never would have considered on my own. Thank you for the tip regarding rinsing the pan with cold water before warming the milk in it. Would not have considered that, either. And you betcha…I always LOVE to serve custard in pretty cups. That’s half the fun!

    Thank you for sharing, and have a wonderful weekend!

    Reply

    • Madonna
      Ms. Lemon says

      Thank you Alycia for visiting. I wish I could remember the name of the chef that I heard say that about rinsing the pot. It seems to work. I hope you will try it.

      Reply

  9. bj says

    HOOOOLY COW…this looks luscious. Since I love coffee ANYthing, I know this is FOR ME.
    Thanks so much for the recipe.
    Over from the Table Scaper

    Reply

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