Sometimes when it comes to certain things in life I put a hurdle up, for absolutely no other reason than just to see if I can clear it, which boggles my brain a bit. It’s a curious question/thing I do and I totally do it to myself; it is no one’s fault other than my own! But I do make things harder on myself every now and then (or more often than I’d like to admit) and it is something that I would like to explore. It’s funny (or just normal for me!) because I can think most abstractly about this best when I apply it to food. Sometimes I think to myself “When I put my mind to making X (stuff in my kitchen like baking bread, a three tiered cake, thai food–which is my favorite but also the hardest for me to make!–) I can do it and usually do it pretty well; so why wouldn’t that apply to doing Y (stuff in the big wide world)?
These are some pretty big questions and are probably going to need to simmer a while before one boils with an answer! But what I have found is that when I do apply the same attitude I do in the kitchen to other areas of my life–feeling things through, going with my intuition, listening to my gut (pun intended)–things move in the direction that want and am happy with. It is like a neat trick which I am still wrapping my mind around! But maybe that’s why I put those hurdles up every now and then, to test myself and the ability to manifest what I truly want/need in life. So interesting.
Anyway, I decided to make vanilla custard sans the brulee part last night (I don’t have a torch yet) with this in mind. Actually, I didn’t have much in mind other than I just wanted to do it! And I think that is what made them so good, honestly. Whenever I try a new recipe, I am not scared which I think is key to how it tastes; it means that I am approaching this new task with an open and clear mind, intent on being present with each step along the way but excited for the fruits of my labors: a treat! Cooking and baking are such wonderful ways to reward yourself for staying present in a moment, even if it’s only for a few minutes, because that can be really hard to do with so many other things going on in our lives. And at the end, if you’ve truly stayed present with your recipe and food, you will get instant gratification!
This custard recipe is simple and amazing. From one of my favorite chefs, Alice Waters, she approaches food in a similar way I think: clearly, presently, simply, and with intent. These custards were fragrant with vanilla and warmed cream and the texture was like silk, better than most custards or flan I’ve had. These were a seriously simple treat, so good on a warm summer evening. Try tossing some raspberries or blackberries (whole or compote-style) on top with a sprig of mint or even freezing them for a day to make frozen custard–yum!
Vanilla Custard or Pots De Creme, by Alice Waters
Whisk until just mixed in a medium bowl: 4 egg yolks
Measure and pour into another medium bowl: 3/4 cup heavy cream
Combine in a small pot:
3/4 cup half-and-half
1/4 cup sugar
One vanilla bean split lengthwise and seeds scraped into the pan with the bean
Warm the pot of half-and-half, sugar, and vanilla bean until steaming over medium heat. Stir occasionally to dissolve sugar. When warm, whisk into the egg yolks. Strain this mixture into the cold cream and mix well. Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix. The mixture can be refrigerated for up to two days.
When ready to bake, preheat the oven to 350 degrees F. Pour the mixture into a 2 1/2 cup custard mold, or into 4 custard cups. Place the mold or cups into a large, deep pan and pour in boiling water until it reaches about halfway up the sides. Cover the top of the pan with foil and seal tightly. Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups. Remove from the water bath and let cool. Serve warm or cool in the refrigerator.
Cheers!
