This weeks Tuesdays with Dorie was chosen by Bridget of The Way the Cookie Crumbles. She chose Dorie’s Lemon Custard Cups, which is located on page 387 of Baking: From My Home to Yours. I actually wanted to mix this recipe up a bit and I made two different flavors, which were in the playing around section. I made the Orange-Star Anise Custard Cups and my personal favorite the Cinnamon-Coffee Custard Cups.
Since I decided to make two flavors, I did one half orange and the other cinnamon, I had to decide if I only wanted to use half of the orange zest and half the cinnamon stick. In the end I chose to bump up the flavorings since other TWD members said that the flavors weren’t strong enough. For the Orange-Star Anise Custard Cups, I used the zest of one orange and 3 points of a star anise star. For the Cinnamon Coffee Custard Cups, I used one cinnamon stick and 1 tsp of espresso powder.
The Cinnamon Coffee Custard Cups turned out fantastic. I loved the flavor and they were perfectly cooked. The Orange-Star Anise Custard Cups on the other hand had a great flavor but the texture was off because the egg didn’t get fully incorporated into the rest of the mixture before it was put in the oven aka human error I have to agree with the TWD members comments about the custard being eggy, but I like eggy so I was all about making the cups. I also love flan and a lot of people were comparing it to that 🙂
I ended up baking the Cinnamon Coffee Custard Cups in two espresso cups and two dragonfly tea cups. I think they looked really cute. The Orange-Star Anise Custard Cups were just baked in a creme brulee dish.
I decided to leave the foam on top of the Cinnamon-Coffee Custard Cups because it made it look like the crema on a freshly pulled espresso shot 🙂