Desserts, Extras

Lemon and Cinnamon Custard

I needed a custard to fill my Pastéis de Nata for the Week Six Technical Challenge. While I could easily use a custard that I have made before, I wanted to have a custard that was more traditional to the tart. Or, at least, more faithful to what Paul Hollywood did in the original recipe. And that lead me to making a custard that is unfused with lemon zest and cinnamon

Desserts, Extras

Lemon Custard

I had to make Lemon Custard as one of the many layers for the Showstopper challenge of my Great British Bake-Off Challenge: Week 5. The lemon custard was my second layer of the trifle terrine, and it adds a bit needed sour and acid flavor to cut through the sweetness of the dessert. Because this is a part of a free-standing terrine, I added a setting agent to make sure that the layer can stand on its own as well as in the dish. This was one of my favorite layers in the whole dish.


Vanilla Custard

I don’t feel like Vanilla custard is a common dessert in the U.S. and that is a shame because it is so good. This custard is interesting because it lives between eggnog and crème brulé. It’s not as thin as an eggnog but not as thick as a custard used for crème brulé. Most of this recipe takes place over the stove and while it does require constant stirring, it is a fairly quick creation that can be used as a topping or side for many desserts. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.