This week’s TWD was chosen by Bridget of The Way the Cookie Crumbles: lemon cup custard! I have to pat myself on the back just a little this week. I think this is the first TWD recipe in about 2 months that I haven’t waited until the absolute last minute to make. Not surprisingly, the process is a lot less stressful when I’m not rushing to get my post up late in the day on Tuesday!
When I checked out this week’s recipe, there were a few reasons I was pleased to see that Dorie provided suggestions for playing around with the flavor of the custard. First, I didn’t have lemons on hand and didn’t want to run out for them. Perhaps more importantly though, when I visited the TWD site to gauge the the group’s early thoughts on this recipe, the reviews were not favorable. There were a lot of comments about how “eggy” the dessert was, and even Dorie herself chimed in to let us know that the custard was supposed to be eggy. I’m not a custard/flan person to begin with and all these reviews of an eggy dessert made me wary.
So I decided to go with the espresso-cinnamon variation in the hopes it would make the egginess less pronounced. It’s a simple recipe and came together without a problem. I refrigerated it overnight and the next morning I took a bite. I have to say that the espresso-cinnamon flavor combination was amazing! The two work together beautifully and made the custard so fragrant! That said, the texture was not pleasant. I’m not sure how best to describe it but it wasn’t for me. If I made this again I’d have to figure out something crunchy or something with a bite to add.
Many thanks to Bridget for her selection this week! This is definitely not a recipe I’d have made were I not a part of this group and that’s what this is all about. Head over to her blog for the recipe and check out the TWD blogroll to get a glimpse at the many flavor varieties this week!