As a kid I was rather attracted to anything with custard in it. My mum’s egg custard using our backyard chook eggs was a firm favourite, along with a coconut custard pie that she would sometimes make. Always offering to ‘wash’ the pot for her, I would scrape out every last tiny spec left on the bottom of the pot. This was the beginnings of building my strong custard foundations.
My sister and I next discovered that custard powder was an easy way to make your own after dinner treat. Just add milk, cook and your away. A lovely bowl of sloppy sweet goodness. (My sister using so much custard powder in there that the spoon would stand straight up in it.)
My grandmother always used to keep ready-made custard in a carton in the fridge, for when ever hungry grand kids came to stay. I’d eat my weight in it for dessert, followed quickly by breakfast over the top of my weetbix, (these sorts of things you can get away with when you bat your eyelashes, and try to look like a hungry waif. Grandma was always keen to feed me up.)
Outside the home, if we ever went to a bakery it would always be a custard tart, or a custard slice (vanilla slice) that I would choose. There was no need to consider anything else as clearly custard reigned supreme in the bakery choices.
These days my custard consuming as been curtailed a little. The palate is a little more picky and the metabolism a little more sluggish than my frantic teenage appetite for all things custard. Although I did recently introduce Little Monkey to a beautifully delicate French patisserie custard slice. He was keen. As he elbowed his way through to the last portion that I had stupidly been slower to eat. Looks like the little fella might be following in similar custardy footprints.
200gms softened butter
100gms (1/2 cup) caster sugar
70gms (1/2 cup) custard powder
225gms (1 1/2 cups) plain flour
1 tps vanilla essence
mix together, and shape
I used a piping bag to shape these, or you could easily roll them into balls and squish them down as well. Bake at 180C for 15-20 minutes, or until a light golden colour.