Crazy for Custard
I know some people who turn up their nose at custard, thinking it suitable only for teething kids or seniors with denture issues.
They must be mad.
I don’t know about you, but a creamy, silky, custard is what I call one of life’s little pleasures. The moment your spoon breaks the top and scoops up some of that smooth, eggy goodness, you know you’re in for a happy mouthful.
The other good thing about custards is that they make for a fine way to use up extra egg yolks left over from baking an egg white-laden angel food cake.
In fact, that’s what prompted me to make these lovely “Maple Custards” from the classic cookbook, “Chez Panisse Desserts” (Random House). It’s by Lindsey Remolif Shere, who was the opening pastry chef at Berkeley’s Chez Panisse, before she left to open the absolutely wonderful Downtown Bakery and Creamery in Healdsburg in 1987. If you’re ever in the area, you must visit it.