Thursday, July 16, 2015

Oh, Sweet Regency!

Is anything sexier than sharing a sweet desert that has to slip past your lips and is so soft going over the tongue?  Whether today or 200 years ago, there is a lot to be said for the sinfully rich custard. So here is one of my favorites that I have found.

2 Cups whole Milk
2 Eggs and 2 Egg Yolks
½ tsp Nutmeg
½ tsp Brandy or Vanilla to taste
Preheat your oven to 350° F.
In a blender, combine the milk, eggs, nutmeg and seasoning of choice. Purée until smooth.

Place 6 porcelain ramekins or custard cups in a large, deep baking dish and divide the mixture evenly between them. Pour hot water in the dish until it reaches half way up the sides of the cups. Place the whole pan in the oven and bake for 45 minutes. Cool slightly before serving, or serve chilled with fresh fruit and whipped cream.

The Earl and his Virgin Countess

Lord Andrew Masterson, Earl of Windenshire has had a string of bad luck with women. While his best friends are all getting leg-shackled, he can’t seem to get a lady to stay in his presence long enough to court them. Not sure what he might be doing wrong, he turns to Madame Evangeline, hoping she can help him change his luck.
Betrothed since before her birth to Lord Masterson, Miss Miranda Beauchamp has prepared to be his countess ever since. Although the Earl of Windenshire maintains her upkeep and pays for everything she needs, she might as well not exist for all the attention he pays her. Determined to break the marriage contract, she’ll go to desperate measures to achieve her goal, even if it means losing her virginity to do so.
Can Madame Eve show Andrew and Miranda there is more than a contract between them? Or will family secrets and years of hurt be too much for the earl and his virgin countess to overcome?

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