readers ask

18 May

Dear McPolish,

My darling husband will soon be celebrating his first Father’s Day and has a hankering for banana cream pie. He was quite adamant that it be a good, rich, custard-y type pie, not some banana-flavored thing with 6 inches of fake whipped cream on top, a la Denny’s.

Now, when I think “custard,” I think, “Oh shit, I’m going to have sugary scrambled eggs or raw-egg soup.”

I found a recipe by Emeril Lagasse that I think I’ll use, but sure enough, I’m forewarned not to fuck up the custard during the whisking process when the egg yolks hit the stove. He says to whisk frantically for 5 minutes, but I’m then told to go more by consistency than time.

What, exactly, is the consistency I’m looking for?

—Custard, Not Cus-terd.

Dear Custard,

First of all, there is not a chance in hell you will fuck up the custard, because I know you and I have faith in your baking abilities. Secondly, even if you did fuck it up it would still be okay, and your husband will just have to like it because you birthed a human, for Christ’s sake, and what did he do? He got all the fun part.

What?

I don’t have any kids. I’m going to shut my yap now.

So!

Banana Cream Pie!

Oh, how I love pie. PAH!

But to be honest, having only ever made two pahs in my life, I can’t answer this one from personal experience. But being fantastically resourceful, I researched the interwebs and have an answer for you.

Ready?

It should be thicker than a pudding, but not as firm as a crème brulee.

Ta-Daaaa!

Does that help?

Probably not.

It makes sense in my head.

Damn.

I’m sorry.

Why couldn’t you have asked about the many uses of butter? Or how not to frost a cake?

Let us know how the pah! turns out, and if it doesn’t, can I at least locate the nearest Baker’s Square for you?

Other readers, do you have any advice for Custard? Or is this Custard’s last stand with pah-making? Leave your thoughts, opinions, and tips in the comments section!

****************************************************

On a completely other note, a new food magazine (and crafts and such) recently launched, called Sweet Paul. It’s free! It’s completely online! And it’s pretty good! Check it out if you’re into that sort of thing. Fair warning: the photography is practically lickable.

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