We’ve just finished a week-long cookery course, this is the first day that we did not spend 5 hours in the morning in the kitchen and we are cooking a custard sweet to enter into Sugar High Friday…

I guess along the graph of food obsession we are way beyond the median.

The discussion went something along these lines…

- Today it’s Sugar High Friday. I think they are doing custard.
- Custard? That’s nice.
- What custard do you think we would do if we were not this tired from the course?
- Hmm… we have those new spice chocolates of Bonajuto. They might make a nice base.
- That would be interesting actually. I wonder what would fit most, the white pepper, cardamon or nutmeg one.
- And almonds are in season, so we could have done an almond-based custard with the chocolate at the base.
- An almond-based custard? And exactly how would that work?
- Just crash and mash the almonds and add them to the normal custard recipe of eggs, sugar and milk. No cream.
- Would that work?
- Well let’s see then…

And somehow we are back in the kitchen. The almonds were mashed but still led to a grainy custard. If we sieved them some more have a custard with no grains in it – which could be nice but the grainy texture works as well.

White pepper and cardamon where our favourites - the almond in the custard complented both very nicely.