Tuesday, 10 March 2009

Lemon Custard Bunny Love

Tuesday is the sweetest day.
This week in Tuesdays with Dorie, Bridget of The Way the Cookie Crumbles chose Lemon Cup Custard on page 387 of Dorie Greenspan's ultimate home baking book - Baking: from my home to yours. Please see Bridget's site for the Lemon Cup Custard recipe, today's date.

Lemon is one of my favourite flavours, I liked making these custards. I felt like a Food Network maven baking them in the oven with the hot water bath, making a nice vanilla whipped cream to pipe over them after they had chilled. I even made some crisp little cookies to go with them for texture.
I stuck the cookies into the custard in twos, prompting hubby to remark on how cute my little bunnies were. Bunnies! Well, I guess they do sort of look like bunnies, and I did pick out Spring colours for my presentation. And who doesn't love a bunny? After all, it's not like he called them badgers or weasels.
I really liked this recipe, custard has a more eggy flavour than pudding but they were light and airy and delicious. I especially liked having the cream and cookies to complement the texture of the custard.
I would definitely make these again, and look forward to trying some of the other flavours that Dorie suggested. I printed the cookie recipe that I used, Langues-de-Chat, below.

Langues-de-Chat, Martha Stewart Cookies
2/3 cup plus 1 tbsp all purpose flour
1/4 tsp salt
7 tbsp unsalted butter, at room temperature
3/4 cup confectioner's sugar, sifted
2 large eggs
2 tsp pure vanilla extract

1. Preheat oven to 375f. Sift flour and salt into a bowl.

2. Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.

3. Transfer batter to a pastry bag fitted with a 3/8 inch plain round tip (such as Ateco #802). Pipe 2 3/4 inch lengths about 3/8 inch wide (the ends should be slightly wider that the center) onto baking sheets lined with parchment or silpat, spacing about 1 inch apart. (Batter should be refrigerated if not being used right away.)

4. Bake until just golden around edges, 10-12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

Ok, are these not the cutest bunnies that you have ever seen? I found this picture on Google Images as I was looking for a cute bunny pic for my post. How perfect is it that they are in teacups!! I just want to kiss their fuzzy little heads.

Bunny picture source unknown