That's why today, which is also International Women's Day, I am passing on the advice of one of my favorite octogenarians, a woman who's been to hell and back, who has suffered great loss, who has fought bad forces, stood up to corruption, battled to protect her loved ones and build something worthwhile, day in and day out, year in and year out.
Yes, my Grande Dame of Greenwich Village is a fictional character, but she was inspired by real women I've known and long admired (including my own mother and aunt). And through my many years on this planet, I've fought many of her battles, too. So today I say in the voice of so many strong women around the world, when you feel ready to give up...DON'T. In Madame's words, "Survive everything. And do it with style."
And now, because the world can alway use it...
A little comfort food!
Warm vanilla custard brings back equally warm memories for me of my mom and childhood home, of my family's cozy kitchen and a just-baked custard out of the oven, smelling of egg and fresh milk, vanilla and nutmeg.
As we come to the close of winter, I offer you this simple recipe to warm your heart, one that I hope will bring back that feeling of comfort for you, as well.
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Cleo Coyle created two bestselling mystery mystery series, which she writes in collaboration with her husband. To learn more, click here. |
☕ A Recipe Note from Cleo
Baked egg custard is a lovely and satisfying comfort food that I've been eating ever since my mother made it for me as a child. I've baked it countless times since and am happy to share two tips I've learned along the way for producing an easy yet lovely custard with a smooth top and silky, creamy texture.
(1) Use room temperature eggs. Simply warm them (while still in their shells, of course) in a bowl of warm water from the tap. This will help loosen the albumin (protein) in the egg and make it easier for you to properly blend the custard.
(2) Bake it low and slow and do not put foil on top of the custard cups or the roasting pan (as some recipes suggest). At the end of the recipe, I'll show you a picture of what happens if you try to speed up the baking with a higher temperature or foil on top.
So here you go. Warm comfort in a cup from me to you, with a bit of nutmeg on top…
To download this recipe
in a free PDF document
that you can print, save,
or share, click here.
Click on the coffeehouse above
to learn about our long-running
Coffeehouse series and join us
for a warm cuppa mystery!
to learn about our long-running
Coffeehouse series and join us
for a warm cuppa mystery!
☕ Cleo Coyle's
Warm Winter Custard with Vanilla and Nutmeg
Servings: 4 (in 4-ounce size ramekins or custard cups)
Ingredients:
1-1/4 cups whole milk
3 eggs (room temperature is best)
1 teaspoon pure vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup confectioners’ sugar
Directions:
Step 1: Whisk together all ingredients. I do this in a large measuring cup because the spout makes it easy to pour in the next step.
Step 2: Pour the liquid mixture into 4 four-ounce size ramekins or custard cups, dividing evenly. Place the ramekins in a roasting pan or baking dish and create a shallow water bath by filling just enough to reach halfway up the sides of your ramekins or custard cups.
Step 3: Bake in a preheated 325° F. oven for 1 hour and 5 minutes (the time may be a little longer or shorter, depending on your oven). When is it done? You are looking for the top to set. It may still jiggle slightly, but it should be firm to a light touch and when a toothpick or skewer is inserted down into the custard at the edge of the cup, it should come out clean. Otherwise, keep baking and checking.
Remove from oven and water bath and allow to cool for one hour on a rack. Eat at once or chill by placing plastic wrap over the top of each cup. (You need the plastic on there to prevent a skin from forming.)
A few final recipe tips...
The photo above is what happens if you follow this recipe and bake the custard (uncovered) in a water bath at 325 degrees F. for 1 hour and 5 minutes. Creamy, silky delicious custard.
The photo at right is what happens if you try to rush the process of baking by raising the oven temperature or covering the pan with foil. Do you see those unsightly pockmarks on the top of the custard? That comes from the custard boiling instead of cooking slowly. In the batch at the right, I purposely sealed aluminum foil over the roasting pan. Yes, this sped up the cooking time, but it also made the custard boil, creating this less silky result. So be sure to avoid it!
Finally, allow the custard to cool for an hour after removing from the oven. If you chill or store in the fridge, don't forget to seal plastic wrap over the top of the ramekins or custard cups to prevent a skin from forming.
Eat (and read) with joy!
Now on SaleOur New Coffeehouse Mystery!
"I LOVED IT!...
It will hold a space on my
BEST READS list for this year."
—Lori Boness Caswell,
Escape with Dollycas into a Good Book
To Learn more or Buy:
"The powerhouse writing duo that makes up
Cleo Coyle has done it again with this
19th installment of the Coffeehouse Mysteries.
What do I love about these books? EVERYTHING…
HONEY ROASTED needs to be on every mystery
lover’s to be read list."
—Fresh Fiction
"Red herrings pop up at every turn and
relationships aren’t what they seem.
WITTY BANTER AND A TWISTY PLOT...
Coyle knows how to please cozy fans."
—Publishers Weekly
"Coyle's latest Coffeehouse mystery is
a honey of a tale....A primer on bees,
coffee, and some of New York's most
unusual and exciting areas make for a
FASCINATING AND MYSTERIOUS READ."
—Kirkus Reviews
"FANTASTIC WHODUNIT…well-written
and fast-paced…This is one of the best books
in the series and I can’t wait to see what
adventures await Clare and her friends."
—Dru Ann Love, award-winning reviewer,
Dru's Book Musings
Click here or on the image
above for the recipe guideto Honey Roasted.
Now on Sale
Our New
Coffeehouse Mystery!
"I LOVED IT!...
It will hold a space on my
BEST READS list for this year."
It will hold a space on my
BEST READS list for this year."
—Lori Boness Caswell,
Escape with Dollycas into a Good Book
Escape with Dollycas into a Good Book
To Learn more or Buy:
"The powerhouse writing duo that makes up
Cleo Coyle has done it again with this
19th installment of the Coffeehouse Mysteries.
What do I love about these books? EVERYTHING…
HONEY ROASTED needs to be on every mystery
lover’s to be read list."
—Fresh Fiction
"Red herrings pop up at every turn and
relationships aren’t what they seem.
WITTY BANTER AND A TWISTY PLOT...
Coyle knows how to please cozy fans."
relationships aren’t what they seem.
WITTY BANTER AND A TWISTY PLOT...
Coyle knows how to please cozy fans."
—Publishers Weekly
a honey of a tale....A primer on bees,
coffee, and some of New York's most
unusual and exciting areas make for a
FASCINATING AND MYSTERIOUS READ."
—Kirkus Reviews
"FANTASTIC WHODUNIT…well-written
and fast-paced…This is one of the best books
in the series and I can’t wait to see what
adventures await Clare and her friends."
—Dru Ann Love, award-winning reviewer,
Dru's Book Musings
Click here or on the image
above for the recipe guide
above for the recipe guide
to Honey Roasted.
Coffeehouse Books in Order
Click here or on the image below.
