I’m getting the chance to cater for an upcoming ladies’ luncheon this week and I’ve been prepping like cray. We’ve got what feel like gallons of poppyseed dressing and dill vinaigrette in the fridge, I’ve made nearly a year’s worth of mini herbed buttermilk biscuits, the angel food cake is R-E-A-D-Y, and STILL have an awful lot to do. On the plus side, we’ve gotten to taste-test a couple of dessert possibilities, and one really stood out as the hands-down-winner-take-all-winner-winner-chicken-dinner winner. Classic, fluffy Angel Food Cake with lemon-thyme boiled custard.
I know, I know, I know… y’all are thinking I should put myself on custard restriction since this is the like the 3rd recipe in a row that involves making it… but I just can’t help myself. It’s so EASY. and so creamy. and so, So, SO good.
This time, rather than using it as my ice cream base, or in my banana pudding, or as the filling for a tart, I just kept it plain and simple. I drizzled it over perfect personal-sized angel food cake popovers after steeping it in lemon zest and lemon-thyme, and it is a SHOWSTOPPER. It’s light, and the lemon and custard flavors just meld beautifully…toss in a strawberry and you’ve basically hit jackpot.
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