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Mmmmm Custard ...

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Custard is one of those Marmite things ... you either love it or hate it .... here on the Herb Boat we are BIG custard fans .... sweet and savoury (oh yes, you can make savory custards). 

Vanilla custard is popular, but you can infuse your milk and cream with almost any herb or spice. The recent Masterchef finals featured a Star Anise infused custard. Bay leaves were often used in sweet dishes in the past, and Bay custard (or even Bay Leaf Ice-cream) is enjoying a renewed popularity. Just infuse 3 or 4 bay leaves in your warm milk and cream mix for 15 minutes, and remove before adding egg yolks. 

 bay custard

Or how about a savoury, cheesy bread and butter pudding with Rosemary or Basil infused custard ....

Or add dried flowers or petals .... Lavender, Rose .... the possbilities are endless ....

Herb Boat re-usable tea / spice bags can be used so you don't have to strain the milk / cream infusion. These handy little bags are made from unbleached cotton and are £1 for two bags.

There are many basc custard recipes online, this one from the BBC website gives basic proportions .... you can replace some of the milk with sngle cream, and omit the vanilla and sugar if you want to try savoury custards.

http://www.bbc.co.uk/food/recipes/homemadecustard_3102