In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live.
Now the look of the book dictates the sale. In my day you could still buy a good cookbook in paperback with no pictures at all. I doubt if that would sell today. But those books were much used: they lived in the kitchen and got splattered with custard and gravy.
I've got such a sweet tooth. I do miss the U.K. where you get sticky toffee pudding or custard, all that.
I think it was Dad who gave me my nickname 'Katy Custard,' recognising my deep, positive and lasting relationship with it.
Martin, at my age, eroticism is reduced to enjoying caramel custard and looking at widows' necks.' - Senor Sempere.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
I love apple crumble and custard - that's my little treat.
You eat, in dreams, the custard of the day.
Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
When you're three, you're into custard, and jumping.
Chopsticks are one of the reasons the Chinese never invented custard.
The best place to use vanilla beans is anywhere where they won't be mixed in with a million other flavors. Anything with dairy, yogurt, milk, cream, or eggs - any custard or flan - how can it be bad?
I took a cookery course. On the examination, I had to cook a cheese omelet with peas and an egg custard. With the egg custard, which was supposed to be a dessert, I forget to put the sugar in, so that's more of a quiche, isn't it?
My favourite pudding is a toss-up between cheesecake - proper, New York cheesecake - and apple crumble and custard. Custard is very important, or dark chocolate mousse. Tea: probably Earl Grey, splash of milk.
I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.
Lemon curd is a basic custard, meaning it's thickened by eggs. Although many curd recipes call for just yolks, I prefer to use a combination of whole eggs and yolks to add a bit of lightness.
