If eggs could talk they would scream to be custards...

I probably will incure the wraith of the cooking gods by talking about custards. Custards are one of the most simple but yet delectably delicious. The person who decided to subvert sugar to enchance the marriage between egg yolks and heavy cream has my vote for the single person most deservant of being laid for the rest of their lives. It simple.

Two egg yolks, some sugar and a cup of cream are the starting ingredients for the smoothest, richest dishes you will experience. In addition custards are easily customizable.

A chocolate peanut butter custard on a chocolate chip cookie crumb crust with a raspberry liqueor simple syrup.

I used a spring form pan (9 or 10 inch) and a deep dish pizza pan half filled with water. Preheat the oven to 375 F. Start a decent pot of water to boil.

I grabbed about 16 decent size cookies from last weeks cookie making frenzy, already getting kinda stale and too crumply. Threw them into a stainless stell bowl with about 3/4 cup of dark brown sugar, 2 oz of brandy and about 4 tbsp of butter. I pulverized the ingredients with my hands until I had dry doughy consistancy. I press the mix into the pan, evenly.

Throw that into the oven until a golden brown color develops. Remove and cool.

Throw the stainless steel bowl over the pot of now boiling water. Toss in about 6 oz of peanut butter, 6 oz of dark chocolate, 4 oz of dark brown sugar and 2 tsp vanilla. Mix well. One could subsitute brandy for the vanilla or use an alcohol of choice. It is a taste thing. One could also drink brandy while baking. Shrug. Go figure.

Reduce heat on the pot of water. In a different pot scald 1 cup of cream. While cream is heating, remove the stainless steel bowl from pot and stir in 2 egg yolks. Add scalded cream in gradually, stir in completely. Once everything is incorporated, pour mixture into spring form pan. Wrap outside bottom of pan in plastic wrap. Set oven to 300 F. Place pan in water of deep dish pan.

Bake until the custard wobbles when shaken lightly. About 30 minutes.

Cool at room temp for 25 minutes. (Cover before refrigeration.)

Raspberry liqeuor simple syrup

1 part Raspberry liqueor of your choice
2 parts sugar
4 parts water

Stir to combine. Heat, when mixture becomes homogenous and shiny remove from heat. Let cool and decorate cooled cake to your liking.

Yes you will need a glass of milk.