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This recipe I am sharing today is a very simple one and yet in its simplicity it is completely delicious. The simple things in life truly are the best!
It comes from my Big Blue Binder, which is a recipe binder that I have been saving recipes in for most of my life. It has travelled all the way across Canada and back again, and then across the Atlantic Ocean and the length and breadth of this country also.
It is filled to overflowing with faded newspaper and magazine clippings, handwritten pages and notes copied and gifted to me by friends and family through the years. It is truly a treasure trove and a source of not only tastiness, but a history of my culinary journey from childhood on up to where I stand now as a 60 something elderly woman.
I can’t tell you what the source of this recipe is. It is hand-written on a page of foolscap paper along with another custard recipe for a simple Cup Custard . . . Get Well Custard . . . how could you NOT fall in love with something with that for a name?
Only five ordinary simple ingredients . . . . nothing fancy or out of the ordinary . . .
Milk, single cream (light cream), sugar (just a tiny bit), gelatin and vanilla . . . that’s it. Simple things.
That’s not where the simplicity stops however . . . you soften the gelatin in the cold milk, and then warm everything together bar the vanilla to help dissolved the gelatin and the sugar . . .
You stir the vanilla in at the end. All you need to do then is to divide it between four dessert cups and chill in the refrigerator until it sets. Mine was completely set in about an hour.
It is delicious just as is . . . which would make it perfect for the sick room and for appetites and tummy’s that may still be somewhat tender and recovering from illness . . .
We enjoyed it on the first day with some rhubarb compote . . . and today with a mix of fresh berries.
It was truly wonderful. Get Well Custard . . . good for the soul and whatever else might ail you.
Get Well Custard
Yield: 4
Author: Marie Rayner
Quite simply delicious. Serve with berries or fruit.
ingredients:
1 TBS powdered gelatin (the equivalent of 4 gelatin sheets)
2 TBS sugar
240ml single cream (1 cup)
240ml whole milk (1 cup)
1 tsp vanilla
instructions:How to cook Get Well Custard
Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan) Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely. Whisk in the vanilla. Pour into dessert cups and chill until firm.
I can’t think of what wouldn’t go with this . . . a dollop of jam, a sprinkle of cinnamon sugar and nutmeg . . . tinned peaches or fruit cocktail . . . you are simply going to fall in love with this wonderful, wonderful dessert. Not too sweet. Just right.
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
