Recently, Sconegirl asked me to make custard for her fish fingers. Let me just say, don't yuck her yum. If you're a Doctor Who fan, you'll know what we're talking about. If not, well, indulge us for a moment, please. This recipe is adapted from the recipe Boiled Custard from James Beard's American Cookery. When I realized what I had was not pudding but soft custard, I put the mixture into the cream whipper (thank you Amanda for writing the Beet Mousse story) and we were pleasantly surprised.

Share: