This week's Tuesday's with Dorie pick is from Bridget over at The Way the Cookie Crumbles. I must confess I got very distracted over there by all of her beautiful photography. WOW! I skimmed the Photography Tips section and will definitely go back with camera in hand to read that section more carefully.
This week's pick created a lot of conversation in the P&Q section: lots of discussion about the "eggy-ness" of the custard, questions about whether or not to participate, even Dorie left a comment about the recipe! I felt kind of bad for Bridget -- I can imagine it's a lot of pressure to pick the week's recipe (I won't be picking for another 4 years, I think) and to get such a strong reaction to your pick must be kind of tough. Despite the chatter of eggy-ness, I was determined to try this recipe. I love lemon flavored anything, there was no chocolate to chop (YAY!) and heck, I went out and bought ramekins for goodness sake! I was in!
New Ramekins in my shiny new Roasting Pan - pretty!The recipe is quite easy (see Bridget's blog for it) and didn't take much time to put together - although at one point I wished I had a third hand (one to pour the hot liquid into the eggs, one to hold the strainer, and one to whisk so that the eggs didn't cook). I made half of the recipe, and I think I overcooked it as there was no jiggle in my custard when it came out of the oven. I didn't take into account the smaller batch, or the larger than necessary ramekins which caused the custard to be done sooner than I was counting on. As a result it didn't jiggle and it didn't look "flan-like" either.
No jiggleThat said, the taste wasn't bad. Yes, it was a bit eggy, but I did have just the right amount of lemon flavor (I added a little lemon extract). I loved the color, and with a little sprucing up it looks like a very grown up dessert. It also tastes AMAZING with the whipped cream and the strawberry, and I liked it the next day much better than the day I made it. I'd definitely make it again -- I'm always cooking with lemon, so it would be a great way to use the left over zest from other recipes (and have a themed dinner menu).
Hopefully those of you who tried it liked it, and those of you who didn't try it might in the future.
It's worth it!** I just posted this at 12:01pm my time on Tuesday -- it has the saved draft date and time for some reason. Just don't want anyone to think I cheated!
8 comments:
Oh! YAY!! I get the first comment. The custard looks so elegant with the whipped cream and fanned strawberry. Very Pretty!!! (I loved her camera tips, too. Hope they help my web page.)
Your custard looks really good! The strawberry gives it a nice punch of color.. great job!! I thought this was a nice/easy dessert.
I'm so glad you liked it! Adding the lemon extract is a great idea! I love your shiny new roasting pan.
I skipped out on this one and now I'm thinking I really should have tried it. It looks lovely.
I think you are the first person that actually liked this. I mean, I'm glad you did - I didn't think it was bad, it just wasn't great.
I have to admit that when I first realized that this dessert was going to be unpopular, I was a little disappointed. But now I'm glad that it ended up being a pretty interesting choice. And hey - at least I liked it, and you did!
The strawberry looks just gorgeous! This wasn't my favorite recipe, but I'm glad I made it. I actually still have a custard in my fridge, so I should taste it again. Maybe since it was much better for you the next day, it'll be abfab for me 3 days later!
Your custard looks wonderful - the color is so vibrant and pretty! Weren't those photography tips great?
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