This week, Bridget of The Way the Cookie Crumbles chose Lemon Cup Custard as our Tuesdays with Dorie recipe. A simple recipe which, according to many of the bakers chiming in on the P&Q page, needed a little boost of flavor. The custard was seemingly lacking in the lemony flavor department. I decided to split the recipe in half and do one half lemon and one half orange. I added a good dose of Organic Essential Oils (from Aliksir) to the custard base, both orange and lemon, and doubled the amount of zest, but the citrusy taste was still very understated.
I decided this dessert needed a little dressing up, so I used Megan's idea and bruléed the top of a few of the custards. It was very good, but didn't add the pucker inducing citrus flavor the custards needed. So I made a little orange and lemon flavored gelatin (sorry I can't give you quantities, I totally eyeballed this part) and poured it on top of two of the custards, which I had baked in cute little, oven-proof cups.
The lemon flavor was perfect. The gelatin added just the perfect amount of sour-sweet to the silky, creamy custard. The orange was very good too, but didn't have anything really special about it, it was just, orangy.
In the end, the custard was very good all by itself, just don't go expecting anything too citrusy. Just a very good, creamy, satisfying dessert. I'll be making this again for sure, the custard base is so easy, it can be used for different flavor combinations and I can't wait to try a few. Please visit Bridget's blog for the recipe and the rest of the Tuesdays with Dorie gang for many a variation on the custard theme.