(43-57) Light and Simple

Tonight I felt the need to write about something light and simple; and custard immediately came to mind.  The truth is, I've actually been thinking about writing about custard for a while; under the "Best Thing I Ever Ate" category; but Queen of INDECISION that I am; I couldn't choose which custard like dessert I thought was best; and so I've held off.  But now, under the heading of light and simple; I can write about as many custard desserts as I choose and not have to commit to declaring which one I think is best. YUM!

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.

The diversity of the things that I am clumping into the custard family are ceaseless. The custard in the Dunkin Donuts, Boston kreme donut is more of a thin, runny custard; but in a pinch for a custard fix and sandwiched between the pillowy donut with chocolate frosting; it will do the trick; whereas the custard filling of a Napoleon is thicker, allowing it to cling to the multiple layers of millefoglie, or mille-feuille, most likely a descendant of 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.

The fact that I almost left Tiramisu off of this list is shocking to me because this typically is my dessert of choice.  Tiramisu combines so many of my favorite things; cake, coffee flavoring and custard.   OK, I know that the filling isn't really a custard, it's more of a cream; but it's all the same in my book, smoothe, and sweet and velvety.  Along with Tiramisu my other top dessert picks are Creme Brulee and Cannoli.  I only had Creme Brulee for the first time about 3 years ago, and I was immediately taken under it's spell.  If it was custard alone; I'd still be interested, but the fact that it has this sweet, syrupy coating along with crystallized sugar; what more can I say; HEAVEN!  Now the Cannoli is a conundrum to me, because one of my all time, I will not eat it foods,

is Ricotta cheese and yet, the scrumptiousness that is a Cannoli, is made from none other than Ricotta.  Go figure...  I absolutely adore the contrast of the crunchy shell with the "custard" cream; the chocolate chips and the powdered sugar; all blended together to make a delectable, dessert (or breakfast.)

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