On an earlier post, the one on Almond Praline, I spoke of a master plan to make ahead components of a showstopper of a dessert, Roasted Pears with Lemon Cream and Maple Caramel Syrup. This gorgeous, tart, sunny lemon curd is just one component but also stands on its own as a fantastic recipe.
Lemon Curd
I have been making this recipe for Irish Bread Pudding literally since I was a kid – if a teenager is a kid, anyway. I begged the recipe from my friend Cassie’s Mom after I had it at her house. (What kind of kid does that? Maybe I was destined for a food blog even then, although at that time we had our phones hard-wired in and some of us were still on party lines and no one even dreamt of the internet!) It was my first taste ever of bread pudding and it was a revelation.
Irish Bread Pudding with Rum, Whiskey or Vanilla Sauce
I just absolutely love Custard Sauce – Creme Anglaise. I don’t see it a lot these days, but you probably know it. It’s the luscious vanilla dessert sauce that tastes like the best premium ice-cream you can imagine and it’s also the base sauce for Floating Islands and a thinner version is used sometimes for our classic Egg Nog. Really, it’s just a thinner, saucy homemade pudding. Yum!
Custard Sauce – Creme Anglaise
Chocolate pudding has always been a favorite of mine! It’s the first dessert I remember from my childhood…served up in melamine bowls (ours were robin’s egg blue). I can’t say that childhood fave was The Best Chocolate Pudding, although it was to me at the time. The recipe, below, is!
The Best Chocolate Pudding