The recipe chosen for this week’s Tuesdays With Dorie baking adventure was Lemon Custard Cups. I was pleased to have a break from chocolate-based desserts and thought this sounded like a delightful treat to make on a sunny Saturday, especially since I received lemons in my most recent CSA delivery. But there was something I was even more eager to make this weekend: biscotti. I had an empty cookie jar and a free afternoon, so I decided to make the delicious-sounding Lenox Almond Biscotti from Baking, which had been selected before I was a member of TWD. I opted to make my custard cups with espresso and cinnamon, which was one of the “playing around” versions of this recipe, since I thought it would pair nicely with biscotti.
I had never made custard before, except as a base for ice cream, and found it fairly simple to put together. I may have gotten too confident, though, because I think my custard cups were a little overdone. The texture was fine, but they were not “jiggly” as the recipe advised they would be. Overall, I enjoyed making these and love the infinite possibilities for flavor combinations.
I gave this recipe a 7 for Deliciousness and a 3 for Effort, giving it an EDR of 2.33. Many thanks to Bridget of The Way the Cookie Crumbles for starting off the (almost) spring weather with a nice, light dessert. You can find the recipe on Bridget’ site, and check out other versions of the custard via the TWD site.
