3000 miles 'til dinner.

This British “custard” is delicious any time of year but when all the fresh fruit and berries are in season, it’s pure heaven along side your favorites, adding a dollopHOMEMADE CREME FRAICHE to make the treat complete. Also try this “sweet yet tart” curd on whole grain toast, English muffins or waffles. For dessert, spread between cake layers or spoon into  TART  or tart shells (see HINTS). 

Prep time:  30 minutes

Quantity:   3/4 Cup

♥PANTRY, FRIDGE, MARKET♥♥

4 large lemons (1/2 C. fresh squeezed juice)   

Zest from lemons     *reserve for garnish or freeze for another use

2 large whole eggs

2 egg yolks

1/2 C. granulated sugar

6 T. butter, unsalted and cold

♥PREP

Grate zest (yellow part only) from lemons and reserve for garnish or freeze for another use. Cut lemons in half, juice and strain, removing pith and seeds.

In heavy bottom, non-reactive pan (no aluminum) add lemon juice, whole eggs, egg yolks and sugar, whisking together until completely mixed.  Over moderately low to medium heat, stir continuously with a wooden spoon until the curd comes to a low boil and coats the spoon. It is very important to be patient, do not rush this process by raising the heat to a higher temperature or the eggs will scramble!

Remove pan from the burner and stir or whisk in cold butter, one tablespoon at a time. Strain (to remove any cooked egg white) into a bowl, press a sheet of saran or parchment onto the curd (so a “skin” won’t form) and leave at room temperature to cool.

To store: spoon into a jar and refrigerate.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute fresh squeezed lime juice or a combo of lemon/lime

♥ Helpful Hints♥

*Lemon Curd Tart:  triple the curd recipe; after straining, pour into a baked a 9” tart shell and chill. Garnish with fresh berries and whipped cream. 

*Lemon Curd Tartlets: for 2” tartlets, plan on 3 T. curd for each baked tartlet shell. Garnish with berries and/or fruit and whipped cream.

*cake filling: when curd is cold and firm, spoon between cake layers 

*lemon whipped cream: fold in 1/4 C. lemon curd into 2 C. whipped cream; spoon over fruit, angel food cake or pound cake

*Lemon Curd will keep in the fridge for 2-3 weeks, tightly sealed;  2 months in the freezer.

(MIL Mission) 

I’m a pudding and custard lover, any kind, any flavor, and this chocolate richness is right at the top of my list of a ‘favorites’.  It’s so quick and easy to make that when you get a craving, it’ll only take a few minutes to create!

Prep time:  20 minutes

Chilling time:  20 minutes    *or eat while warm or room temp!

Servings:  13 (1/2 C) servings  *OR* filing for one 9” Basic Pie or Tart Pastry shell

♥PANTRY, FRIDGE, MARKET♥♥

2/3 C. granulated sugar

3 T. cornstarch

1/4 t. fine sea salt

4 large egg yolks

3 C. whole milk

12 oz. fine-quality bittersweet, semi-sweet or dark chocolate, broken into 1” pieces

4 T. unsalted butter

1 1/2 t. pure vanilla extract

 Whipped Cream for topping

1 C. heavy or whipping cream

1 T. powdered sugar

3/4 t. pure vanilla extract 

♥PREP - pudding

In a heavy bottom pot, add sugar, salt and cornstarch, whisking until cornstarch is blended into sugar. Add 1/2 the milk and egg yolks, whisking together. Add remaining milk. Over medium heat, stir with a wooden spoon, scraping around edges on the bottom of the pan to collect all the egg/sugar bits; continue stirring until mixture comes to a boil and boil for 1 minute. Stir constantly so pudding doesn’t scorch. Be careful of very hot “popping” pudding bubbles that may leap out of the pan! Remove from heat and stir in chocolate, butter and vanilla.

Pour pudding through a wire mesh strainer into a bowl (to strain out any egg bits). Pudding can be left in the bowl or spoon pudding into individual containers (tea cups, champagne glasses or small dishes) and leave, covered with a paper towel or cloth for 20 minutes.  Cover with saran and refrigerate. 

♥PREP - Whipped Cream for topping

In food processor, whir cream until it just begins to thicken. Add powdered sugar and vanilla; continue to pulse until desired thickness is reached.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute : skimmed milk, 2%, half ‘n half or any combination thereof

*consider a mocha pudding or espresso flavored whipped cream:   add 2 t. instant espresso powder, such as Medaglio D’Oro brand, to either pudding or cream

♥ Helpful Hints♥

*excellent filling for a chocolate cream pie: pour into a fully baked pastry shell: #19: Basic Pie or Tart Pastry. Chill for at least 2 hours

*pudding will keep for 3 days

MIL post