Thursday, Parcels,

Today has actually been a quiet day with nobody calling much other than the LHIN woman who came the other day, to give me an update on progress. However, Matt has slept most of it. He seems to have been somewhat confused most of the day, when he was awake that is, but by supper time he was somewhat better. Bit of a confusing day for me too.

All kinds of parcels arrived today as well, the Pirouline Wafers which I ordered and shouldn't have, the bag of 16 bean soup, and the DVD of Kismet. When I saw it the other day on TCM I couldn't resist sending for it. Odd actually, the items from Amazon were left at my door, remember, we live in an apartment building, I am not sure how they got in (or who let them in more like) but I was somewhat surprised that two parcels, arriving at separate times, were left at our door. I don't mind that, but I am concerned someone let these people in.

So, not a lot to talk about today, sorry, the Social Worker comes at 10:30 today and then later, of course, I have exercise class.

Looking for a recipe, I came across Baked Custard which I haven't made in years and have always enjoyed. Decided I should make it again. They used to serve it in the local hospital where we lived in the UK and I remember a friend was in hospital and I used to eat her custard because she didn't like it.

Baked Custard

3 large eggs, slightly beaten
1/3 cup sugar
1 tsp vanilla
dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

1. Heat oven to 350°F.

2. In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.

3. Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).

4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Servings: 6

Source: Betty Crocker

Have a great day
 

Sunday

Looking through our living room windows it was just like looking at a postcard. The sky was robin egg blue, the light was perfect, the snow was almost pristine and everything looked gorgeous. I didn’t even try and take pictures, I don’t think I could have done it justice.

However, around 2 a.m. this morning, someone was hollering for a good half hour, maybe longer. I’m not sure who, I am not sure where, but I think further down the street behind the trees. I don’t know what he was shouting or why, could have been drunk being a Saturday night, but being out in the snow for a long time at 2 in the morning, seems a bit much even for a drunk. I assume someone called the cops, it did stop eventually. Very odd.

Otherwise it was a very quiet weekend and I spent most of it with my nose buried in a book. I’ve been re-reading one of my favourite authors, Dick Francis, an ex champion steeplechase jockey. He is no longer with us, but his books are – I have them all.

Whilst I was sick recently, I really didn’t enjoy much in the way of food, even coffee which I drink by the gallon (decaf) tasted off to me. I don’t know what made me think of it,  but it occurred to me that I would enjoy an egg custard. I found a recipe, but never could be bothered to make it. Lethargy was the name of the game at the time. Now the lethargy seems to have receded, maybe I will get round to making it. Certainly easy enough.

Baked Custard

Betty Crocker

Enjoy this smooth and creamy custard that’s baked to perfection. Perfect dessert to treat your family!

• Servings 6

Ingredients

 

3 large eggs, slightly beaten

1/3 cup sugar

1 teaspoon vanilla

Dash of salt

2 1/2 cups very warm milk (120°F to 130°F)

Ground nutmeg

Directions

• 1 Heat oven to 350°F.
• 2 In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• 3 Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• 4 Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Before making custard, in heavy 1-quart saucepan, heat 1/2 cup sugar over low heat 10 to 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among six 6-ounce custard cups before it hardens in saucepan; carefully tilt cups to coat bottoms (syrup will be extremely hot). Let syrup harden in cups about 10 minutes. Make custard as directed in Step 2; pour over syrup in cups. Bake as directed in Steps 3 and 4. Cool completely; cover and refrigerate until serving or up to 48 hours. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce.
Why is custard or crème brûlée baked in a pan of water? The water bath method helps custard bake gently and evenly. Without the hot water, the edges of the custard cook too quickly. Put the custard cups in the empty pan, put the pan in the oven, then carefully pour hot water into the pan. When the custards are done, remove the cups from the water or they will keep cooking.

Have a great day