Wednesday, May 22, 2013

My youngest son was part of the Bass Fishing Team for the high school he attends. They had pictures on Tuesday night for the year book.

They will be going out one more time shortly. The coach is going to take the Life Skills boys out on the boat fishing. Jacob is quite excited about going fishing on the big boat. I think it's nice that the coach planned a trip for just the Life Skills kids.

They had only decided early this year to include kids from the Life Skills class. With the really cooler wet spring we had, the team did not get to do much fishing together. Jacob did surprise me by making some great casts. I know he can't wait to go again.

We also made a Cole slaw today with some Asian pear. It's crispy texture and mild taste makes it a perfect addition for a salad. Because of the size of the fruit, I ended up with half the fruit leftover, so we made Asian pear custard. We each had a taste of it tonight, but my son is going to save the remainder for breakfast tomorrow.

This custard was made with coconut milk instead of regular milk, allowing me to use up the 2/3 cup of leftover milk from bread making. Jacob arranged the fruit himself.

Coconut custard
3/4 cup coconut milk
1/4 cup flour
1/2 cup powdered sugar
1 tsp vanilla
2 large eggs
1/2 a large Asian pear cut in thin slices (or 1 med. fruit, sliced)
In a bowl, whisk together coconut milk, flour, powdered sugar and vanilla. Crack eggs into separate small bowl and pour into coconut mixture and whisk until well blended. Arrange sliced fruit in a small baking dish sprayed with cooking spray. Microwave on high for 12 to 15 minutes until set.

This could also be baked, but I couldn't see turning the oven on for a small custard.I think Jacob sprinkled some sugar over the top.

Not bad for a quick custard.

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