Wednesday, September 11, 2013

Fish Fingers and Custard (Vanilla Custard Recipe)

My boys have no idea how weird they are.

It's not that they eat delicious homemade vanilla custard (one of my new favorite treats to make with our backyard eggs), it's that they eat it with fish fingers, and think that's normal.

See, we've been trying to figure out how to introduce the boys to Doctor Who. They know a lot about Doctor Who. Their Mom and Dad dressed up like Amy and Rory two Halloween's ago.

They know the characters and all about the TARDIS and sonic screwdriver.

(Here's a recent LEGO creation by Jonas: The Doctor, his TARDIS, and two Daleks.)

But they haven't ever actually seen the show.  I'm kind of an old school mom, and think they should all be watching Baby Einstein videos still--not anything even remotely scary.  (And believe me--Doctor Who can be scary!)

So we've decided that maybe we should begin by simply introducing them to "clips" of Doctor Who.  And the one we started with was "Fish Fingers and Custard", where the Doctor has just regenerated into a new body, and is trying out foods for the first time to find something he likes.


Classic! The boys love it, and just that clip has a ton of great quoting potential. (Store-bought yogurt?  "It's just stuff with bits in it!")  And that clip ends at just the right spot--you can tell by the music--things are about to get scary.

But then of course the boys started asking for it.  Fish fingers and custard.  Because they didn't quite get that it's supposed to be a revolting, or at least very odd, food combination the Doctor settles on.

But who am I to deny my children delicious homemade food?

So we did it. 

Of course we had to watch the clip for dipping instruction.

Then we ate.

Truthfully?  It's not that bad.  It's got that salty-sweet thing going on.

It may not be what I make every night, but we enjoyed it.  So I will share our recipe.

Homemade Vanilla Custard Recipe

(fish fingers optional)
Makes 6 half cup servings

3 C milk
1/2 C granulated sugar
6 egg yolks
4 Tbsp corn starch
3 T butter
1 1/2 tsp vanilla
1 large pinch salt

In a med saucepan scald milk, sugar, cornstarch, and salt.  (Heat it just to steaming, not boiling.) Temper the egg yolks by very slowly pouring the hot milk into the eggs while quickly whisking the yolks.  Pour mixture back into pot.  Cook over medium heat until thickened.  Stir in butter and vanilla.  Pour through a strainer into a bowl to get out any clumps.  

If you want you can lay a piece of plastic wrap over the top to keep it from forming a skin.  It will set up firmer in the fridge, but we prefer eating it warm.

And if you're like Jeremy you can shave some chocolate on top.


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