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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