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celebrate Spring’s bounty with creamy golden custard

celebrate Spring’s bounty with creamy golden custard

As well as a great way to use up the bounty of eggs our hens gift us with this time of the year, this custard recipe is a nourishing, heart warming and tangible link to my rural Italian ancestry.

It was introduced to me when I was ten years old as the “recipe of threes”.  To make a batch of custard, you need to stay present, stir in smooth motions, be patient and honour the process.  The reward is a golden, sweet and oh so velvety custard to serve on it’s own or with just about anything else!

Each time I make this custard, I feel deep gratitude for knowing Maria.  Maria came to Australia from Sicily and I was blessed to be one of her many God children.  She lived in inner suburban Sydney, where every possible surface around her house was devoted to growing produce.  When I stepped out her back door, the heady aroma of basil, oregano, tomatoes and fennel made me feel giddy on my little girly legs. I would search out the fresh peas, nest in the shade of her fruit trees and generally while away the time marvelling in the splendour of her piece of paradise.  These are the  impressions upon which, I built my own imaginings for creating my future home.

Maria was loving, generous, magnificently big bosomed and had a wonderful laugh and I dearly wish I had more time to get to know her.

Maria’s Custard

600ml full fat best quality dairy milk

3 egg yolks {free range per favore}

3 rounded desert spoons of cornflour

3 rounded desert spoons of sugar {use the kind you like most}

To flavour either:  vanilla essence or cocoa to taste; or Maria’s favourite 3 wide peelings of lemon rind, preferably picked from your own tree

Combine egg yolks, sugar and cornflour in a medium saucepan.  Blend till smooth and then whisk in the milk.  Place saucepan on your hotplate, moderate heat {6 or 7 on your stovetop}.  Whisk gently to ensure the ingredients have integrated, all the while observing the heat as we don’t want it to cook too fast. Continue whisking until your milky liquid has been magically transformed to a creamy golden custard.  Pour into beautiful serving bowls.  The custard will continue to set as it cools making it perfect as a layer in cake or filling for other sweets such as the finest Sicilian desert ever – cannoli!  Share warm or cool and most importantly share with those whom you love the most.

Cara Maria ti volglio bene  xx Nina

Tags: Baking with mamashanti's very pleasing organic chai, nourishing mama, Nourishing Recipes
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