Wednesday, September 22, 2010
(43-57) Light and Simple
I thought about calling this post "Custard, Custard, Custard;" because it's so nice, you have to say it thrice (punny, I know;) but also because there are SO many desserts that I am putting under this umbrella. When I say custard; I am using that word in the broadest of terms. I am classifying everything from the filling of a Dunkin Donuts, Boston Kreme Donut, to Entenmann's Coconut Custard Pie, to Marie Callender's Coconut Cream Pie to the filling of a Napolean, (and any other Italian pastry.) From Tiramisu (which unbelievably, I almost forgot about until I was Googling pictures for this post;) the ice cream kind of custard, flan (of course,) Creme Brulee and a Cannoli. Whew, my mouth is watering just thinking about the deliciousness of it all.
Who would have thunk that I would actually be able to type an entire blog on custard alone? And yet, the information is endless. I wanted to make sure that I was spelling Entenmann's correctly and that I was calling the amazing dessert that I remembered from childhood by the right name, so I Googled Entenmanns etc. and found people clammoring for the coconut custard pie. There were more posts than I ever would have imagined ABOUT THIS PIE; so clearly I'm not the only one who recalled it fondly. Entenmann's custard pie varies greatly from Marie Callendar's Coconut Cream Pie as Marie's is more of a thick, luscious pudding and Entenmann's is more of an egg custard (kind of like a sweet quiche;) and so now that I've gone ahead and mentioned it; I suppose that I have to add quiche to my litany of custard cravings.
phyllo. I've seen Napoleons that have a creamy filling; while others are definitely what I'd call custard; so naturally the "custard" filled are my preference. In addition to the Napoleon, a good Italian bakery will also offer a myriad of pastries with a similar custard filling; and I'd be hard pressed to decline any of them; accept maybe an eclair. I'd gladly eat the filling, but I don't care for the dry pastry itself.
While on the topic of the Cannoli, I would be remiss if I did not mention its counterpart; the Cannoli Cake. Now I ask you, what could be better than this... Several layers of cake with cannoli cream in between the layers - Amen!! As many of you know; Luis and I got married at Disneyworld; and in the years since that wonderful day, I've asked myself; "why didn't we have some type of cake with a custardy filling;" and then I remember that it was because it was Florida, in July and it was outdoors. So instead we opted for German Chocolate cake; although I'm not really sure why. I think that I thought that Luis would like it since it had coconut, and I am a Peacan fan; so it all seemed good; and it was. But 2 weeks after we got back from our honeymoon, we held a brunch at a Mexican restaurant for all the friends that were unable to make it to the wedding; and there we served the BEST Cannoli cake ever.
I actually found an Italian style bakery just a few minutes away from my home; and since they sell a Cannoli cake I purchased it for Luis' birthday one year. Now I don't know about you, but I don't like to drink my cake; so the ridiculous amount of rum flavor that they put in the cake, absolutely killed it. So I guess I'll have to hold out for this tremendous treat, until I go back to New York.
With my vivid dessert descriptions, I'm sure it comes as no surprise that I have quite a bit of weight to lose;. But seriously, I don't eat these things very often at all; AND, I have had 43 years to gather impressions and form opinions which is why I've been able to share the wonderful world of custard with you.
Till next time...
Queen of EVERYTHING