The "what have I got lying around the house" version I've been doing is two slices of ripped-up bread soaking in a mixture of two eggs, a tablespoon of sugar, and enough milk to make it liquid, about 1/3 cup. Let it soak for about half an hour before baking until set. As you see, fruit optional, but easy to do on the fly and easy to adapt to fruit.
I think I'm going to try yours; I love British custard, which doesn't really exist here. Closest thing I've found, aside from the occasional tin of Birds in the matzo & soy sauce aisle of the supermarket, is a recipe from the Colonial Williamsburg cookbook.
If you really want to roll your eyes, look at the Fine Cooking recipe sometime. It has something like three eggs and one yolk and steamed milk and heavy cream and all sorts of nonsense. But no marmalade in sight.
Y'know... I have no idea where to get currants. None. Dried cranberries and raisins sultanas yes, but not currants. I'm not wildly sure I know what one is.
Silver Diner uses just enough egg and milk to make it stick together, but they also add huge slices of apple and drizzle it with caramel.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-06-14 02:01 pm (UTC)I think I'm going to try yours; I love British custard, which doesn't really exist here. Closest thing I've found, aside from the occasional tin of Birds in the matzo & soy sauce aisle of the supermarket, is a recipe from the Colonial Williamsburg cookbook.
If you really want to roll your eyes, look at the Fine Cooking recipe sometime. It has something like three eggs and one yolk and steamed milk and heavy cream and all sorts of nonsense. But no marmalade in sight.
Y'know... I have no idea where to get currants. None. Dried cranberries and
raisinssultanas yes, but not currants. I'm not wildly sure I know what one is.Silver Diner uses just enough egg and milk to make it stick together, but they also add huge slices of apple and drizzle it with caramel.