Happy Imbolg, all!
I’ve got chocolate custard flavoured with vanilla, sweet orange, and cloves baking in the oven, and a new poem published at Hyacinth Noir (go check it out).
Imbolg Chocolate Custard
1/2 C milk
1/2 C cream
1/2 C sugar
1/2 C semi-sweet chocolate chips
1 tbsp butter
1/2 tsp ground cloves
1 tsp orange extract
1 tbsp vanilla extract
Fill a shallow baking pan (I use a glass cake pan) 1/3 full of water and set aside.
Grease an oven-proof dish (like a casserole dish or some corningware), and set it in the water pan.
Preheat the oven to 350F
Blend eggs, milk, orange extract, and sugar in a 2C glass measuring cup (or a small bowl) – use an immersion blender for this, as it will make things really smooth.
In a sauce pan (or a double boiler) on MEDIUM melt the chocolate chips with the butter, vanilla, cloves, salt, and cream, whisking gently until very smooth.
Reduce heat to LOW, and add the egg mixture to the chocolate mixture.
Whisk mixture steadily while it thickens (takes 5-10 minutes. If it winds up getting kind of grainy, it’s okay. Not as smooth as you might like, but it doesn’t hurt anything).
When the mixture is thickened, pour it into the greased oven-proof dish.
Put everything in the oven.
Bake for 45-60 minutes
Remove from oven and allow to cool
Serve on its own, or spoon over angel-food-cake or baked pears (or both).
Meliad the Birch Maiden.
 This combination invites joy, love, sensuality, prosperity, & bliss, while banishing jealousy. Poly Custard for the win! As a bonus, sweet orange and cloves (although not-so-much vanilla) correspond to fire and the sun and, thus, are good for honouring Brigid and/or the noticeably longer days, as is appropriate for this time of year.
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