Today's Tuesday's With Dorie recipe from Dorie Greenspan's book, Baking From My Home to Yours, was Lemon Cup Custard, page 387, chosen by Bridget from The Way the Cookie Crumbles. Check out her blog for the recipe and see what all the other bloggers thought of the custard by checking out the TWD blog list.
I enjoyed making this because I've never made custard before and well, it was very simple. I followed Dorie's recipe exactly, even putting the custards in a roasting pan bath to bake them.
They actually came out beautifully and perfect looking after they baked.
I was a bit concerned about these not tasting lemony enough, even though I did exactly as was written. I infused the milk with lemon zest for 30 minutes, then strained it and added 1/8 teaspoon of lemon extract. It all came together with ease. My only concern was having read the problems and questions section on the TWD site I knew many were complaining about the lack of lemon taste and the over-eggy taste to the custard. I was then comforted by an actual comment from Dorie just letting people know that is how it is supposed to be and that they just might not care for that type of custard. Okay.
So I prepared the pretty little dishes to serve to the boys and Kevin and I for our snack one evening.
Everyone tasted theirs. Kevin and I shared a bite of one. The end results?
Scott ate his up (upper left). I think lately he's starting to just eat everything he's given and well, he likes eggs. Sam's serving is in the middle there. He really just played with it. Taylor and Parker ate the strawberry off the top and took a bite or two. Kevin and I took at bite and ours sat in the fridge until the next day when Scott ate them both after school. We all agreed it really was just barely lemony at all. And that it was quite eggy. Just not our idea of an after dinner dessert. Well, I guess for Scott.
I thought it was going to be more smooth and creamy, but it was more set and almost like a soft tofu???
I'm glad I made it and it totally confirmed to me what I've thought all along--"Give me chocolate or give me death." Thanks for the fun pick, Bridget, as I know I'd have never even given lemon custard a try.
And on that note---CHOCOLATE!
Made some fun chocolate cookies. Have you seen these?
Dark Chocolate Hershey's Kisses with Raspberry Flavoring and---
3 Musketeers Raspberry with Dark Chocolate
These were just screaming chocolate cookies to me. So I made up some cookie dough and chopped up about 4 oz. of the Hershey's Kisses. Then I scooped up some dough, flattened it out on the parchment lined baking sheet, stuck a mini 3 Musketeers on top and covered it with more dough. A lovely hidden surprise.
If you like chocolate and raspberry, you'll like these fudgy cookies.
Dark Chocolate Raspberry Surprise Cookies
1 cup semi sweet chocolate chips
2 tablespoons unsalted butter
1/2 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 oz. Hershey's Dark Chocolate Raspberry Flavored Kisses, chopped
14 mini 3 Musketeers Raspberry with Dark Chocolate
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a microwave safe bowl, combine chocolate chips and butter. Melt in 20-30 second intervals, stirring in between each timing. Stir until melted and smooth. Set aside. In a medium sized bowl, combine the sugar, egg and vanilla. Whisk together until well combined. Stir in the flour, baking powder and salt with a wooden spoon, just until incorporated. Fold in chopped chocolate Kisses. Taking about a tablespoon sized amount of dough, flatten it on the baking sheet. Lay an (unwrapped! ha, duh!) mini 3 Musketeers on top. Add about another tablespoon of dough on top and spread it out with your fingers to cover the mini chocolate bar. Place each cookie a couple inches apart on the sheet. I did eight cookies on one sheet and six on another. These are nice and big. Bake for 10-13 minutes. Let set on baking sheet for a few minutes before removing to a wire rack to cool.
A nice gooey, raspberry nougat-y chewy center and fudgy cookie with a crisp outside.