Tuesday, 12 March 2013

custard or creme brulee, and how much cream in creme?

Kitty decided to make her signature dish tonight, as the chickens have been laying well, and the eggs are stacking up. As usual nothing is straightforward, she mysteriously decided to try out Nigella's version, sending her dad out for more cream, then panicking because she didn't know if the mixture was thickening. It was. Now it is chilling in lots of pots in the fridge, because it is a stove top pan type custard, rather than a baked custard cooked in a bain marie.

It is quite a neat idea letting the custard set rather than worrying about the wobble factor as your mixture sits and steams. However, Kit's tried and tested recipe - which she forgot was carefully written out here, uses cream and milk. More economic, no need to send dad out for cream.

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