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« Literature, locality and locomotion (prasad) | Main | Jamaica Spiced Black Fruitcake (John Ballard) »

November 25, 2012


Delicious! I can't swear but I am almost certain that my mother made the same (or very similar) custard. We ate it as a dessert by itself with a chocolate or vanilla wafer stuck in the cold custard or over fruit (apples, bananas, grapes). I don't remember ever tasting it spiked with liquor. Will try.

Ooh, this brings back memories for me too. Custard with bananas or oranges or apples is very good stuff :)

Ruchira, your comment reminds me of a time we served this custard to someone who had never had it, along with a couple of other desserts. (I learned some time ago to ration it by serving it in little paper cups, the disposable kind sometimes used for taking medicine or brushing teeth. It's much better to offer refills than risk wasting when guests don't finish what they have been served.) Anyway, after a small taste one guest proceeded to pour his custard over a slice of cake. Not a bad idea.

The challenge at our house is leaving it alone long enough to get cold. I realized years ago to expect part of the first batch to be served hot to those of us (yes, me as well) who can't wait for it to refrigerate. With a little practice each batch only takes about half an hour and three or four batches will furnish what we need for couple of days.

Okay John, I made a quart. Substituted one egg with a tablespoon of corn starch and used 2/3 cup sugar. The warm custard tasted delicious. Have put it in the fridge to cool and set. Will report back later about the chilled version. Thanks.

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