“You eat in dreams, the custard of the day."-- Alexander Pope
1 1/2 cup whole evaporated milk
1 cup 2% low-fat organic milk
3 large brown eggs
3/4 cup granulated sugar
1/4 cup premium maple syrup
1/2 teaspoon pure vanilla extract
I admit it. My California Custard hit the spot. I indulged in a few bites and will save for tomorrow. But it worked. The whole milk is worth it for the taste. The chewy coconut is a nice touch. And the earthy flavor of nutmeg is heaven. After all the swimming, shoveling, walking the dogs--the calories/fat/cholesterol counts are fine. You can enjoy dishes, like this, if you do it in moderation--and keep your portions in check. (Another version of the Golden State custard that I created is Sierra-Style Baked Custard 'n' Dark Chocolate. Both are worth the effort.)
Of course, this native San Francisco Bay Area native would rather be in the balmy city (I'm homesick) or Hawaii for real comfort. But now that the house is warm and toasty, the fire is crackling, doggies/kitty are sleeping, and the snow is shoveled--no worries. I almost feel like a die-hard local. Sort of. Well, I'm good till the next snowstorm--which may hit at the end of this week.
P.S. Surprise! I was approved to be one more devoted foodie blogger on The Foodie BlogRoll! (You can see The Writing Gourmet listed on the right column of this blog.) And oh yes, that news was comforting like the custard.
P.P.S. Want French Recipes? Click That Petitchef Link!