SECRET DISCOVERED

My maternal grandmother and my mother made THE BEST egg custard in the world. People raved about their wonderful custard and marveled at their ability to turn out such a great treat. This year, for the first time, I attempted the delicate task of creating a custard to equal my two previous generations of custard makers. To my shock, the custard was a complete success. No big deal I muttered as my family raved about my little dishes of nutmeg covered delights.

I whipped up the next batch of custard with complete confidence that this was a breeze job. No such luck. My second batch of custard tasted like cooked eggs. Yuk! I did everything the same. So there was a secret to perfect custard and I was going to have to learn what it was.

I have learned the secret is in the timing. The mixing and blending of eight eggs (which my girls gladly provide), sugar, milk, vanilla, salt and sprinkle of nutmeg is easy. Placing the little cups in pans of water is easy. The perfect timing of removing the custard from the oven is what it is all about. A toothpick inserted needs to come out "almost" clean but not completely clean. By George, I think I've got it!

Now, speaking of food. check out my "I Love Your Blog" link today and share your food cravings.

Yesterday's link was to the January 20th post on Dana's Life Is Good blog.