Stirring Lessons: How to Make Caramel Custard, Parts II & III

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Some days I wish Julia Child were with me in the kitchen. By nature, I am the kind who studies a problem from all sides, reads up, prepares. And when nothing goes according to plan, my despair and doubt come flooding in. What made Julia Child so admirable and endearing is not simply a je-ne-sais-quoi attitude, but rather a defiant “je-ne-sais-quoi-but-I-sure-as-hell-can-handle-whatever-comes-my-way” kind of take on life. It’s an attitude I can only aspire to, both in the kitchen and in life.

Stirring Lessons: How to Make Caramel Custard, Part I

“I have not failed. I’ve just found 10,000 ways that won’t work.”
― Thomas A. Edison

I had forgotten how temperamental caramel can be. And eggs. Perhaps I should call this “How Not to End Up with a Hardened Sugar Lump and Scrambled Egg.”

Salted Honey Ice Cream

Sweet amber honey gets a kick of saltiness in this bewitching and addictive ice cream. Make sure the honey is high-quality and pure, and if you want to accent the saltiness, garnish with some flaky Maldon salt upon serving. Spoons up!