Custard

I don't know what it is about custard that makes it so appealing to me. I know that the texture often turns people away from it (like my hubby). I think it tastes like home. It is simple, yet elegant and reminds me of my grandmother and mother. In any case, it is a fairly easy thing to make and calls for very simple ingredients. I make maple custard here at home and I cook individual portions in my Pampered Chef 1 cup Prep-Bowl set. You don't need to use the syrup at all or you can use honey, coffee, chocolate sauce or even a caramel syrup. This recipe serves 6.

Maple Custard

4 eggs
1/3 c. brown sugar
1 tsp. vanilla
pinch of salt
2 1/2 c. milk (can use half evaporated mixed w/half water, but generally I use 1%)
Freshly grated nutmeg
6 Tbsp. maple syrup

Preheat oven to 350.

Line a 9x13 glass pan with a large cloth or dishtowel and place custard cups inside.

Add one Tbsp. of syrup to the bottom of each custard cup.

Whisk together the eggs, sugar, vanilla, salt and milk. Spoon mixture into custard cups and grate nutmeg lightly over the tops. Very carefully pour boiling water into the 9x13 pan until it reaches almost the whole way up the custard cups and place it into the preheated oven.

Bake for about 30 minutes or until knife inserted into center comes out clean. Cool. Can be inverted onto plate or eaten out of cup.

The New Favorite dinner and new chocolate cupcakes, Oh my.

First, we are swimming in summer squash from the garden, both green & yellow - YAY :))

It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!

Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.

Without further adieu, here are a couple of recipes.

Tangy BBQ Sauce

1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper

Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)

Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.

German Chocolate Cupcakes

2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut

Preheat oven to 375.

In a small bowl mix together flour, baking powder & salt. Set aside.

In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.

In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.

Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.

Makes about 24 cupcakes or 12 cupcakes and one loaf pan.

Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.