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An ode to custard: The sweet sauce I simply can't live without

Isn't it time we showed our appreciation for this dessert classic?

by: Barbara Mugo | 30 May 2019
 
baked dessert with custard

To you, the mother of all desserts.

From fresh to pre-packaged, you are superior; the perfect accompaniment to so many treats, yet also capable of standing perfectly on your own. 

From bread-and-butter pudding to old-fashioned crème brûléemalva to nostalgic multi-coloured jelly. To say nothing of the Christmas trifle, every variation filled with layers of creamy bounty.

Your humble beginnings (just eggs, milk and sugar) lead to a spectacular velvet dessert soup no one can resist. Whether flavoured with chocolate, topped with cinnamon or specked with vanilla seeds. 

Whipping up a batch of you is so calming and rewarding. (Though buying you can be just as nice.) You’re filled with protein and calcium, in case I was doubting having just one more helping.

Warm or cold; thick or thin, your refined taste is one for which my taste buds always long. Whether you’re made with almond or full-fat cow’s milk, nothing can detract from the pristine flavour you hold.

custard

From grandmother's nostalgic recipe to my favourite shop-bought version, you’ve stood the test of time (since ancient Rome!) and have become dear to so many.

Your soft yellow colour is happiness, delivered by the spoonful, and I haven’t forgotten that almost every good ice cream begins with you. (Nor have I forgotten milk tart, pasteis de nata or custard cake.)

From summer to winter and everything in between, the joy you bring to the world is impossible to measure – at least not before another spoonful…

We tested 7 SA custards and there is one clear winner

ALSO READ: 6 Warm desserts best served with custard What do trifle, malva pudding and jelly all have in common? They all need the very best custard. We tasted some of South Africa's custard brands against each other to find out which one really tastes the best.

Read more on: custard  |  desserts  |  sauces
 

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