Summer Desserts

Gallimaufry - Gravy Train

by Beverly Tjerngren

Beverly Tjerngren.

I'm one of those people who firmly believe that the best part of any meal is dessert. As luck would have it, I love baking and have no problem spending hours in the kitchen working up a culinary masterpiece, so scrumptious desserts are rarely in short supply at my house. This time of year I'm less inclined to spend long hours slaving over a hot stove, but since I still love dessert in the summertime I've had to search out some quick and/or easy recipes. These are a couple of my favorites.

"Sweet and Sour" Pineapple Cups

  • 1 medium fresh pineapple
  • juice and grated rind from 1/2 of a fresh lime
  • 1 1/2 Tbsp. confectioners' sugar
  • fresh mint leaves

Cut the rind from the pineapple and chop fruit into 1/2-inch pieces (make sure to remove the "woody" center from the fruit). Put the pineapple into a large mixing bowl and squeeze the lime juice over it. Stir in the grated lime rind and the confectioners' sugar, making sure ingredients are well mixed. Refrigerate for at least one hour.

Before serving, spoon pineapple into individual dessert cups and garnish with fresh mint leaves. Serves 4.

Caramel Custard

  • 3 eggs, slightly beaten
  • 1 pinch salt
  • 2 1/2 cups milk, scalded
  • 1/2 cup sugar (for sauce)

Pre-heat oven to 350°F (175°C). Heat the 1/2 cup sugar in a heavy-bottomed saucepan over low heat, stirring constantly, until melted and golden brown (*be patient--this takes longer than you might expect!). Divide syrup among six 6-ounce custard cups, tilting the cups to coat the bottoms. Set aside to harden, about ten minutes.

Mix eggs, 1/3 cup sugar, vanilla extract, and salt in a large mixing bowl. Stir in milk, making sure all ingredients are well mixed. Pour into custard cups and place the cups in a large, rectangular baking dish. Pour hot water into the pan to within ½ inch of the tops of the cups.

Bake in the middle of the oven for about 45 minutes. Custard is done when a knife inserted halfway between the center and the edge of the cup comes out clean. Carefully remove the cups from the water. To serve, run a knife around the edge of the custard and invert on to a dessert plate, allowing the caramel syrup to run down over the top as a sauce. Custard may be served immediately from the oven or refrigerated and served cold (do not unmold the custard until just before serving).