My mother-in-law, Lori, is super sweet and thoughtful. She adores her kids and considers their spouses to be her children, too. When I asked her what she wanted for Mother’s Day, she requested “something lemon”. I knew just what I wanted to make for her.
There’s really nothing simpler than making your own extracts. Mostly it just takes TIME. It takes a few ingredients and at least a month of time to let the flavors come out. I made vanilla extract in bulk last year for Christmas gifts and regularly stock my mom up with lemon extract for her smoothies. These extracts deserve to be used in recipes featuring them, like vanilla custard or lemon meringue pie! Continue reading “How To: Make Homemade Extracts”
After my mom told me that my dad had drank all their cream with his cereal (he has a high metabolism, luckily), I tried this recipe out with no cream and fewer egg yolks. It turned out perfectly, so consider it a lower-fat version! It still tasted exactly the same, too. The crust is soft, tender, melts in your mouth and yet is strong enough to hold up the smooth, creamy custard filling that tastes like the best vanilla pudding in the world. Top it off with any kind of fruit you want, though I prefer berries for their color and tartness.