Absolutely no arguing with this one: Luscious, eggy, and liberally topped with blueberries and nutmeg.
The custard creator turned out a real crowd (four women) pleaser this week.
If one were to offer criticism (smacks of churlishness, I know) the only slight, and I have to state very slight disappointment; is the lack of 'jiggle'.
I have it on good authority (can't quite remember if it was Mrs Beeton or Nigella from whom this nutmeggy, nugget of wisdom emanated) that the centre of an egg custard "Should wobble; not unlike the inner thigh of a pre Raphelite maiden"... I may be paraphrasing here, but pretty sure it was something like that.
Sorry there's absolutely none left; even if you're quick..
But there is still some curly kale, upon which this dish nestles...
Which is not; I repeat not a 'Super Food'.
Kale is just a fine and versatile, all year round, but particularly welcome in the winter, vegetable,
Low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesiumand Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
All that definitely, and if cooked properly...
(Just how hard is it to steam something for 20 mins and then chuck loads of butter and pepper on it?)
Very tasty too....
But not a nonsense, made up, marketing speak, 'Super * Food'.....GRrrrrr!
(I'm told, that was the noise I made when approaching this confection...Like a dog guarding its bone?)
|*That kind of accolade should be reserved for the sublime contents of this dish....Just Imagine....|