Monday, 24 September 2007

Custard Cream

Can’t choose between custard and cream? Why not have both? I love this because it has the flavour of custard but the lightness of whipped cream. It would work well with any cake or flan with fruit, or as a trifle topping, or just with fruit. The result you get for simply whisking together two different pots dairy products is stunningly sophisticated – a great trick to have up your sleeve when you want to impress in a hurry.

Here it is in the mixing bowl:

And here it is about to be put to good use:

Whilst making this I endured one of the saddest moments one can have in the kitchen. The death of an old friend; my vanilla il mort:


284ml double cream (whipping cream would be just as good)
500ml ready made good quality fresh custard
Vanilla extract, to taste

How to make:

- whip the cream a little on its own.
- when it just starts to thicken add the custard and vanilla.
- whip until it holds its shape taking care not to over-whip.
- Bask in glory at the wonderful thing you have made.
- Eat.

1 comment:

Dolores said...

Custard. Cream. Brilliant!