Michelle Darmody: Baking with custard
A DELICATE blend of egg yolks, sugar and cream, with the addition of a grating of nutmeg or a scraping of vanilla is the basis of any custard. It seems that people fall on two very distinct sides regarding custard.
It can be a love it or hate it dessert. I fall, most definitely, into the love it category. I will eat custard in any form, a crisp topped crème brulée, a soft and luscious creme caramel or simply poured over some new season stewed rhubarb.
