squeeze....Your last line brings me back to another recent post of mine where I was lamenting that the worms seem to only care about the food that I put in the bin, as opposed to the bedding. I wonder if there is anything I can soak the bedding in to make it more conducive to attracting bacteria and therefore become more attractive to the worms. At the pace that I am going, it will take nearly a year for me to get finished vermicompost, which is odd since I have a lot of worms.

FYI, I measured out 3 cups finely ground vanilla wafers. That will help save on the math :o) Plus I made 1 1/2 custard recipe so I could have some for the top. Had to use toothpicks though to keep it from sliding. It is a keeper recipe for me as my family loves real banana pudding and this cake tops it. Made the cakes on Friday, Saturday the custard and assembled Sunday morning.

Bird's Custard can be made to any consistency you like. Trifle needs a thick custard so I make it thick :-) And custard is just a cooked egg/milk mixture so how flavorful is it supposed to be? If you need it sweeter, just add some sugar! FWIW, I have never seen prepared custard for sale in the refrigerated section of any grocery in my area. Perhaps it is a regional thing?

What a memory you have mercurygirl! “Break out the sherbet dishes and fill them with custard” Oh, if only, bragu... if I only I had a kitchen! This will be the first year I’ve not made DH’s beloved cheesecake. In the interest of ‘adding’… I see above that I abhorred chocolate pot de crème due to the grainy texture, but since then I’ve acquired a sous vide, and as Islay wisely said, no better (or easier) way to make the perfect pots de crème, even non-grainy chocolate. Here’s my recipe: Sous Vide Chocolate Pots De Crème Ingredients: 4 cups of heavy cream 1, 9.7-ounce bar of Schaeffer bittersweet chocolate (or your favorite brand) 3 t espresso powder, divided 6 T sugar plus 1 t sugar, divided 2 pinches kosher salt 8 egg yolks Directions: Heat the cream in a pan over medium-high heat until the cream around the edges of the pan just starts to bubble. Do not let the cream come to a full boil. Remove from heat. While the cream is heating, coarsely chop the chocolate. While the cream is hot, whisk in the chopped chocolate, espresso powder, sugar, kosher salt. Whisk until smooth. Whisk in egg yolks one or two at a time, whisking completely after each addition. Pour the mixture into a large measuring cup suitable for pouring. Pour 6 ounces of the cream and chocolate mixture into 8, 8-ounce mason jars, leaving about 3/4" of air space in each jar. Do not fill to the top. Screw the lids on using your fingers only until the lids are finger tight. Do not overly tighten as air needs to escape from the jars during the cooking process. Fill a large pot or a 12-quart storage container with room temperature water and secure your sous vide circulator onto the vessel. Place the jars in the pot or container. Turn the sous vide circulator on and set it to 176 degrees Fahrenheit. When the water reaches 176 degrees set the timer for one hour. The water should cover the lidded jars. When the timer goes off, turn off the circulator and remove the mason jars from the circulator with a pair of tongs. Set the jars on a dry kitchen towel and allow to cool for a few minutes and then store in the fridge for at least two hours and up to several days. Top with sweetened crème fraiche, fresh raspberries, shaved chocolate, chopped toasted almonds, or best of all, serve plain : ) I hope others will chime in and add some of their recipes to this!