I’m going to toss them. The soy custard remains a work in progress. I’m reaching for them when I want a sweet indulgence, but just out of the fridge they taste like a damp, sugarless sponge. And my initial zeal over the fresh ground cardamom has soured as this flavor now overwhelms any trace of pumpkin or other spice.
I also made a gluten-free chocolate cake from a mix last night to see whether any of my inclinations to experiment with sweet rice flour and tapioca flour are worth pursuing. In a word: no.
I’m afraid I’ll need to finish this week out with a straight-up crème brulee just to recalibrate my taste buds.
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