CUSTARD

I HAVE SPIED MANY COOKBOOKS OVER THE YEARS. A HIGH SCHOOL ELECTIVE COURSE ON COOKING PROVIDED SOME INSPIRATION. WATCHING MY MOTHER AND OTHER HOUSEWIVES PREPARING MEALS ENCOURAGED MY CURIOSITY TOO. BUT NECESSITY WAS THE MOTHER OF MY INVENTIONS. I, LIKE MOST PEOPLE MAKING DECISIONS, DIDN'T CARE ABOUT COOKING, UNTIL IT AFFECTED ME PERSONALLY. MY CAUSE CELEBRE WAS GOOD FOOD, PREPARED QUICKLY AND EASILY. CUSTARD IS A FAVORITE DESSERT.

THE PRINCIPLE OF THIS ITEM - AND SOUFFLE - IS STEAMING THE DISH IN A CONTAINER OF WATER. BAKED VANILLA CUSTARD BECAME MY SIGNATURE WHEN I ACQUIRED A CHEAP PRESSURE COOKER FROM WAL-MART. I COULD HAVE WAITED FOR A GOODWILL INDUSTRIES TO OPEN UP LOCALLY AND FIND A USED COOKER, BUT C'EST LE GUERRE. PRIOR TO USING THE COOKER I HAD PREPARED THE CUSTARD IN THE OVEN WHICH TOOK A LONG TIME. IT PALED IN COMPARISON WITH MY NEW METHOD, THE COOKER, WHICH TAKES ONLY 5 MINUTES. WOW!

HERE'S TO HEALTH, TASTE AND SIMPLICITY. ONE CUP OF MILK FOR A SERVING FOR 2. (FAKE OF COURSE, CONSISTING OF LIQUIFIED POWDERED CREAM). ONE EGG. DASH OF VANILLA ( REAL OF COURSE). ADD ABOUT A QUARTER TSP. OF FAKE (GENERIC ASPARTAME ) SUGAR TO SWEETEN THIS CUSTARD. WHISK WITH A FORK UNTIL THE EGG IS EVENLY MIXED WITH THE MILK. DO NOT WHIP WITH A HAND MIXER. POUR INTO 2 SMALL BAKING DISHES WHICH HOLD, OBVIOUSLY ABOUT 1/2 CUP EACH. SPRINKLE A BIT OF NUTMEG ON THE SURFACE OF EACH. SEAL EACH DISH WITH A COVERING OF ALUMINUM FOIL. NOW I JUST FOLLOW THE DIRECTIONS FOR THE CUSTARD PUDDING IN THE PRESSURE COOKER RECIPE BOOK. I PLACE THE 2 DISHES ONTO THE TRAY IN 1 1/2 CUPS OF WATER. I COOK 5 MINUTES WITH THE REGULATOR ROCKING. I COOL IMMEDIATELY BY PUTTING THE COOKER IN ABOUT AN INCH OF COLD WATER IN THE SINK. WHEN THE AIR VENT COVER LOCK FALLS, I OPEN THE COOKER AND LET THE CUSTARD COOL. I SERVE IT COLD, HAVING PUT IT INTO THE REFRIGERATOR AFTER IT COOLED DOWN.

THIS IS A MELT IN YOUR MOUTH, CREAMY, NOT-TOO-SWEET VANILLA FLAVORED, LITE DESSERT WORTHY OF AN EMBELLISHED SIGNATURE, SCROLL.