So I was making this maple custard and then it occurred to me. It’s the same thought that came to me when I was making our favorite cornbread recipe and how that extends out to cake. And I’ve got the shortbreads down too.
The custard can be the base, with slight adjustment for perhaps a coconut custard pie, or custard based ice cream by slightly varying the amount of cream in the recipe. It’s pretty versatile and one I’ll keep in my repertoire.
They maple custards are cooling on the rack right now. Can’t wait to test em’ out.
And the butternut marscarpone gnocchi is chilling out, just getting ready to be briefly boiled and than sauteed. Mmmm