Well, actually, you almost have it. I'll give a few more details and write it like a recipe.
I don't use an actual recipe, though. I just
~make a basic egg/milk custard from 'feel,' -- using egg beaters and canned evaporated skim milk diluted about 50% (instead of the standard 100%) with water (you can't taste that canned-milk flavor at all, I promise); you scald the semi-diluted evap milk and, as usual with custard, gradually whisk it into the eggs and sugar
~about the sugar: just add the least amount of sugar you think will make it taste sweet enough to be a dessert (i stick my finger in and taste if i'm not sure)
~add the flavorings to the milk, eggs and sugar (I do that according to how i'm feeling at the moment about vanilla, lemon rind and nutmeg (the nutmeg i just sprinkle, pretty liberally for nutmeg, on the top before it goes into the oven). A pinch of salt is good if you remember.
~as I said, i use coarse italian bread, de-crusted (i leave a little crust, actually), not the long loaf, the high round ones, or terranova. I cut it into pieces of any size, maybe an inch or inch-and-a-half square is about average, and if it's not stale I dry it in the microwave and then before i add it to the custard mix, wet it with custard so I know the bread won't be absorbing ALL the custard mixture. It's nice if there's bread on the top and some pure custard on the bottom, and that way it won't be too dry, too.
~i add the bread to the custard mixture, then pour that into the glass casserole. I butter the casserole dish.
~the last thing in before the nutmeg-sprinkle and the oven is the fruit (dates or whatever) because you want to minimize mushiness.
~note that as usual with baked custard, the glass casserole sits in hot water in a larger metal pan; i don't worry if the hot water doesn't quite reach the level of the top of the custard.
One reason I don't know exact amounts is that I make different amounts according to whether it's just for us, or according to how much stale bread I have around. Oh, that reminds me that the last time i made it, the leftover bread was challah, and it was different, more soft and delicate and sweeter, but good. It's different each time, but always good, unless too dry.
One could of course make it less strictly and use partly whole milk, and a whole egg or two. I don't do it because the virtue makes it taste even better.
I'd love to have the choclafied recipe. I'll have it with a fiorinal/codeine chaser.
I had no idea until i typed this out that there were actual 'steps' to this. I do it w/o thinking, listening to a book on tape or something, and it takes very little time since i don't measure. The way I do all cooking, because i don't really enjoy cooking a lot, except for the results. My specialty is the maximum effect with the least effort. Any contributions in that category will be printed out!
Someone mentioned in passing a while back having used a recipe for baking broccoli and another not-usually-baked vegetable. Do you remember that? I don't remember who, or what the second vege was. I wish i'd seen the recipe.
You know what's good? (The heat in here is making me hungry.) The little yellow organic potatoes at the health food store. Yukon Gold. Expensive, but SO sweet and good you can eat them with no butter or anything except salt and really like them. Or with some yoghurt and chopped scallion or chives, of course. Or make potato salad with them using low fat mayo.
Leaving now for a barbecue. In the rain, too bad. |
