Tuesdays with Dorie: Vanilla Almond Cup Custard
This week’s TWD is filled with controversy- who knew so many people disliked eggy custards? It’s a phenomenon I’ve yet to understand, because I enjoyed this week’s TWD.
The chosen recipe was Lemon Cup Custard, and the chooser was Miss Bridget from The Way the Cookie Crumbles. I say, kudos, Bridget, for trying something a little different!
I decided to forgo the lemon and make the vanilla/almond version of Dorie’s cup custard. It turned out just the way a custard should be.. a little eggy, not too sweet, and firmer than pudding. I liked the pretty little wrinkles in the top of mine, and I thought it tasted like a less-sweet version of a creme brulee base. And that’s okay with me, since I love creme brulee! This recipe is lower in calories and sugar than most of the recipes we make, so I’ve decided to embrace it.
And to sum up this post, here’s a picture that says it all…
*Find the recipe here, thanks to the lovely and talented Bridget!
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
Oh, the vanilla/almond variation sounds great – like a really classic baked custard. It’s nice to read someone who liked it!
The vanilla almond combination sounds delicious! I made the espresso cinnamon one and loved the flavor but hated the texture. Glad you enjoyed it 🙂
the vanilla/almond flavor combo sounds delicious. Your custard looks wonderful.
It looks perfect – which leads me to believe that I overcooked mine. But vanilla sounds like a perfect flavor anyways (yeah for creme brulee!).
YAY! I loved this too, and TOTALLY appreciate the reduced calories and fat!
I also liked it, even tho’ the flavor was really subtle. Glad you did, too. Looks just right to me. I want to try it again with another flavor. Looks yummy!
Glad you enjoyed it. What a cute spoon!
One more for the yes vote!! Yippee. I loved this recipe too and so glad to read another one who gets what a custard is supposed to act like. I like the traditional custard as well and was very tempted to sprinkle freshly ground nutmeg on top. You?
AmyRuth