Thursday, 29 March 2012

Custard

I made custard today.

The most luxurious kinf: double cream, 8 egg yolks, 2 rich juicy vanilla pods.

I poured some into two ramekins, to chill to make creme brulee.  The rest is cooling in a jug, ready to accompany apple pie later this evening.

I love custard.

 

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