Savory Caramelized Onion Cabbage Pancakes

I grew up with traditional pancakes just like almost everyone else who lives in America, not savory pancakes.  Pancakes were all that was really offered-at  Denny's, IHOP, McDonalds, and almost every other breakfast/brunch eatery place you can think of.  So naturally, pancakes became part of my collection of most cooked foods.  It was only until I grew up and watched numerous TV series of the Food Network that I discovered the art turning sweet into savory- I discovered the world of Savory Pancakes.  For once... something that tastes as good as it sounds.  They soon became one of my most favorite, most satisfying foods to cook.

Traditional pancakes are definitely delicious but there comes a point where enough is enough and the sugar becomes overwhelming.  If and and when the time comes, the savory version is the way to go.  Call it a fresh breath of air.  They're so versatile that they can be tweaked to fit into any kind of meal- breakfast, brunch, lunch, or dinner.      

Some Ideas:
Breakfast: add in sausage, bell peppers, and cheese. Top off with Sour cream and hot sauce.
Lunch: Add your favorite cold cuts, tomato, and onions. Dip into ranch, sour cream, or my dipping sauce.
Dinner: Add Chives, Garlic, Chicken, and your favorite veggies. Serve with your favorite sauce.

Have fun with it!

2-3 servings; 15-25min
Ingredients:

ingredients can be found at IGA

Pancakes
3/4 cup flour ( I used pre-sifted)
1/4 tsp baking powder
1/4 tsp Cajun seasoning
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp white sugar
dash cayenne pepper (for heat)
1 egg for batter; 3 extra for topping (optional)
2/3 cup water
1/2 lb cabbage diced (~ 1 1/2 cups)
1 medium shredded carrot (a little under 1 cup)
1 small onion caramelized
3 salami deli slices chopped
oil for frying

Dipping Sauce
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 tsp sesame oil
1 tsp white sugar
pinch red pepper flakes
1/2 tsp grated ginger


Directions
1. Caramelize onions. Click HERE to learn how to cook them.
2. Prepare batter- In a bowl, mix flour, baking powder, Cajun seasoning, black pepper, salt, white sugar, cayenne pepper, egg, water. stir well but don't over mix. Adjust if necessary to make consistency similar to pancake batter (a little thick).
3.  Add in cabbage, carrot, and onions. Stir to incorporate.
4.  In a separate bowl, prepare dipping sauce. Mix vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and ginger. Mix to dissolve sugar.
5. Heat a non stick pan on medium high heat.  Add ~1/2 tbsp oil for each pancake.  As soon as oil is hot, spoon in 1/3 cabbage mixture. You don't want to make too big of a pancake because doing so will trap in moisture, preventing pancake from browning.  Make sure you make an inner circle.  Flatten out pancake with spatula using tip (sweep across pancake while tapping down with tip).
6. Add you favorite meat on top of uncooked side. I used salami. it taste great fried.  (tip: if using something else, cook uncooked meats before placing on top)
7. Right after bottom side has browned, crack a raw egg on top of uncooked side and immediately flip with wide spatula.  Cook for another 3-4min or until other side has browned.  Pat down pancake with spatula to release any batter trapped inside.
8. Cut up and serve on top of rice with dipping sauce.
9. Enjoy!

 

Cheesy Hearty Herb Chicken Noodle Soup

MmMmMmm there's nothing that hits the spot more than cheesy hearty soup.

I constantly think about Mexican food, being that I grew up in a predominantly Mexican culture and was exposed to and ate many types of Mexican dishes.  The dish for inspiration in making this hearty soup was tortilla soup, a tomato based soup typically topped with tortilla chips and cheese.

My Mexican neighbors always cooked this soup, in hot and in cold weather... heck, they would still eat it even if they were in blazing hot weather, just to give you an idea of how much they loved it.

To my benefit, they were very giving (bless their hearts) and always shared their food with me and my family.  That fact that I've grown up with this soup is part of what makes me love it, but then again, if I were  introduced to it as an adult, I'm pretty sure I would love it just the same.

The potato and macaroni gave a little body to the soup and made for a nice mouth feel and the thyme infused within the soup so well and brought out the flavor of all of the other ingredients. A hint of spice, with a little sweetness and tang, this soup has everything going on.  It's like it's having it's own fiesta and I was invited.

So if you want to have a fiesta of your own, all you have to do is make this soup.  Toss in some tortilla chips and/or make a grilled cheese sandwich for more fun and action. hahaa. As always, enjoy!

4-5 servings; 23-30 min
Ingredients:
1 tbsp oil
1lb chicken thighs cubed 1/2''
3 cloves garlic minced finely
1/4'' ginger minced finely or grated
1tsp salt
1tsp cajun seasoning
1/2 tsp paprika
1/4 tsp black pepper
1tsp dried parsley
6 cups water or chicken stock ( I used water)
5 sprigs fresh thyme tied with rope (IGA or MNIB)
1 small carrot shredded
1 small potato cubed 1/4''
1 cup frozen corn
1 1/4 cup uncooked elbow macaroni
3/4 tbsp white sugar
2 tbsp butter

Topping: sharp cheddar cheese and lime juice

Directions
1. Heat small pot over medium high heat. Add oil. Add chicken thighs in a single layer. don't stir. let cook for 2 min. until one side browns.
2. add garlic, ginger, and spices. stir for another 2 min.
3. Add water, herbs, carrots, potatoes, tomatoes, and corn. Stir and bring up to boil.
4. Add macaroni and bring heat back down to medium low heat.
5. occasionally stir to prevent macaroni sticking to pot. cook until macaroni is just cooked. ~25-20min
6. add butter and sugar. stir to dissolve. bring up to boil for another min or so. Turn heat off. scoop out bundle of herbs and dispose of it.
7. Serve in a big bowl and top with a splash of lime juice and shredded cheddar cheese. Butter toast, rolls, or cheese sandwiches pair well with this dish. Enjoy.

White Wine Tomato Chicken

I just love cooking with white wine.  It pairs well with chicken and makes the best sauce.  This dish is simply spiced yet is delightful to eat.  The grilled bits from the chicken add a lot of body and the white wine tomato reduction evens everything out just nicely.  There's also a hint of spice from the cayenne and black pepper in the background and a good crunch from the bodi beans...balance, just how I like it.

2 servings; 10-15min
Ingredients:

• 1 tbsp oil
• 1/2lb chicken thighs cubed 1/2'' (foodfair)
• salt (~1/2tsp), pepper (~1/8tsp), cayenne (generous dash) for dusting chicken 
• 3 cloves garlic minced finely
• 10 strings bodi beans chopped 1''(Foodfair or MNIB) or green bell pepper sliced
• 1 large tomato diced
• 1 small onion diced
• 1/4 cup white wine
• 1 bunch fresh basil leaves or 1tsp dried herbs of your chosing (optional)
• 1 tbsp butter

Directions
1. Evenly dust chicken with salt, pepper, and cayenne pepper (cayenne pepper is hot. test it out first). place chicken juices aside.
2. heat fry pan medium high heat. add oil. wait until oil is heated then add onion and garlic. Cook until onion is translucent. occasionally stir.
3. push onion to one side of pan.  add chicken in an even layer with gaps in between on empty side.  don't stir until one side browns.  when pink on chicken is almost gone mix together with onions.
4. add bodi beans and chicken juices and cook for another 2-3 min.
5. push everything to one side of pan. add tomato on empty side. adjust heat to high. cook until tomatoes have turned into mush.
6.  add white wine to tomato side and stir to combine. Cook for another 1-2 min on high heat.
7. add butter and fresh basil to tomato side and boil for another min.
8. stir everything together and cook for another min on high heat.
9. serve on top of white rice or with pasta. if serving with pasta, cook noodles al dente then combine in pan (directly from boiling pot) with white wine chicken. cook until sauce starts sticking to noodles (~3min). top with cheddar cheese.

Top Ramen Chow Mein

Top Ramen noodles resemble the noodles used in Chow Mein, or soy sauce noodles, the notorious noodles that you usually find right next to fried rice at Chinese Restaurants.  Chow Mein has been chosen to be part of the dream team of commonly ordered hits along with Orange Chicken and Mongolian Beef.  Why?  The reason why they're so darn popular and tasty is because they're fried (just like top ramen noodles) and anything that's fried is tasty.

Eat them raw or if you want to cook them, all you'll really need is 3 minutes. They're also dirt cheap so you can have a great meal without spending too much time and money.

Top Ramen comes with a packet of soup base powder and I never use it because the long list of ingredients contained in it (most of which I cannot understand) scares me.  All I know is that there's many versions of MSG in it and that's enough reason for me not to use it.  I make my own base for a piece of mind, minimizing as much unhealthy ingredients as I can in my diet.

I normally prepare these noodles with a lot of soup and eggs, but at the time, I was feeling like Chinese Food, so I prepared it Chow Mein style with a soy sauce base.

You can apply the same cooking method described below but instead throw in your own favorite ingredients!  The noodles are such a nice canvas to work with and the possibilities are endless.


1 serving; 10-15min
Ingredients: 

• 1tbsp oil
• 1/2 lb chicken thighs cubed 1/2''
• 10 strings Bodi Beans chopped 1'' pieces
• 2 cloves garlic minced (~1tsp)
• 1/4'' ginger slice grated or minced finely (~1tsp)
• salt, pepper, and cayenne pepper for dusting chicken
• 1 1/2 tbsp rice vinegar (or lime juice)
• 1 tbsp soy sauce
• 1/2 tbsp brown sugar
• 1 tsp. sesame oil
• 1/2 cup water or chicken stock (or more if you want soup)
• 2 bunches of top ramen noodles (without powder)
• 1 stalk chives or green onion (optional)

Directions
1. in a bowl, mix rice vinegar, brown sugar, soy sauce, sesame oil, and water (or chicken stock).
2. dust chicken with salt, pepper, and cayenne pepper (warning- cayenne is hot)
3.  In a pan, heat up oil. medium high heat. when hot, add chicken in an even layer with gaps in between. Don't stir. Wait until one side browns.
4. Once pink on top of chicken is almost gone, add ginger, garlic. Stir Fry for ~ 2 min.
5. Add bodi beans. Stir fry for another 2 min.
6. Heat a pot with water and boil noodles on high heat for ~1-2min or until they just become loose. You will finish cooking them in chicken mixture.
7. add soy sauce mixture into chicken.  cook ~1min.  Add noodles from pot directly to pan without draining. It's okay if a little water gets in. Toss ingredients together with two forks or tongs for another min.

*you can make scramble eggs and add them into the mix. just delicious. Enjoy!

Spiceland Mall Stores, Hours & Information

Food Court
*Chop Stix- Chinese Cuisine
-Hours: M-F 11am-7pm; Fr 11a-6pm; Su closed
-Phone: (473) 444-7849; Cell (868) 788-8516

*Grill Master- Local Food (Visa and Master Card accepted)
-Hours: M-Th 8am-9pm; Fr & Sa 8am-10pm
-Phone: (473) 439- 3377
-Items sold: grilled and fried dinner, roti, wraps, salads, french fries
 Website

*Native Foods and Fruits- Smoothies
-Hours: M-Sa 9am-6:45pm; Su closed
-Phone: (473) 232-3663
-Items Sold: sometimes they carry Jamaican patties, soups, and fruit bowls

Other Stores
*Adonis Men's Wear- clothing store for men. Suits, shoes, hats, shirts, accessories
-Hours: M-Th 10am-7pm
-Phone: (473) 439 1212
-Brands: Dockers, Rockport, Guess, Clarks, Reebok, Van Heusen, Levis, Nike, Tommy Hilfiger, Columbia, Adidas, Oxygen

*Bryden and Minors- Stationary and office supplies
-Hours: M-F 9am-6pm; Sa 10am-7pm
-Phone: (473) 439-0870
-Items Sold: art and craft supplies, photo albums and frames, writing instruments and accessories, paper, school supplies, printing cartridges, labels, business forms, writing pads and notebooks, binders and presentation folders

*Creative Do-It Best- Retail and Distribution, building and construction, real estate and property management, air conditioning and roofing
-Hours: M-Sa 9am-7pm; Su 9am-1pm
-Phone: (473) 444-5487
-Items sold: sports items, cooking supplies, cups and plates, blenders, lighting products, tools, electric fans, electrical, bath supplies, gardening supplies

*Klassic Connection-ladies clothing
-Hours: M-Sa 10am-7pm; Su closed
-Phone: (473) 439-9326; St. George's (473) 435-7392
-Items Sold: skinny jeans, dress tops, casual tops, dress pants, summer dresses, accessories, handbags, wallets

*Lisa's- Jewelry Store
-Hours: M-Sa 10am-7pm; Su closed
-Phone: (473) 439- 4404
Website

*Mitchell's Health and Wellness Pharmacy
-Hours:
-Phone:
-Items Sold: prescription medicines, herbal medicines, bodybuilding supplements, sexual enhancers, blood sugar and pressure testing, herbal cleansers, diabetic aids, health foods

*Real Value IGA Supermarket
-Hours: M-Th 8am-9pm; Fr & Sa 8am-10pm; Su 10am-7pm
-Phone: (473) 439 2121
-Items sold: frozen and fresh foods, deli counter, ready made foods, wines, household needs
Website

*Shoe Connection
-Hours: M-Sa 10am- 6:45pm; Su closed
-Phone: (473) 444-5633
-Items Sold: belts, accessories, shoes, handbags for ladies and men

Simply Delicious Marinated Pork Chop Stir Fry

There's not too many fresh cuts of meat to choose from at IGA in Grenada.  I was a bit scared at first, not finding those that I'm used to cooking with, but after a little experimenting, the situation turned out to be fun.  The fun came out of the newness and excitement of a new cut of unexplored meat, learning with what is pairs well with, and discovering the secret to getting it tender.

So here's two fail proof ways to cooking pork loin center cut chops, as with any other tough cuts of meat:  Marinate or dredge them in flour and fry.  You can't go wrong.  My first time cooking them, I did neither and ended up with something close to rubber, almost losing my teeth. 

I marinated 1lb of meat and made them into multiple meals.  You can choose to cook them all at once if you'd like. Store them in the fridge for up to 3 days.

~3-4 servings; one day for marinating, 5-10min to cook
Ingredients:
1lb Pork Loin Center Cut Chops (IGA)
1/4 cup Lime Juice (from a Ripe lime, yellow in color-sweeter)
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp finely minced ginger or 1tsp grated ginger (save juice)
3 cloves garlic finely minced
salt, pepper, and cayenne pepper for dusting meat
1tsp- 1tbsp oil depending on how many veggies you add in.

Veggie Fix ins of your choice. I used:
2 stalks chives chopped
1 red bell pepper chopped
1 small carrot sliced
1 small onion

Directions: 
1.  Lightly dust meat with salt, pepper, and cayenne pepper on both sides. Pat down spices with hands or backside of a spoon into meat.
2. In a tupperware, add lime juice, brown sugar, soy sauce, ginger, and garlic.  Mix well.
3.  Add Chops.  Coat thoroughly using hands or spoon and later compress meat as much as you can into liquids.
4.  Store in fridge for a minimum of 4 hours or overnight (this is the most flavorful route).
5.  Before cooking, thaw out meat to room temp.  drain from juice (reserve for later). Slice into thin slices.
6.  heat a non stick pan high heat. add oil to coat pan. add meat in a single layer with gaps in between. This helps moisture escape, allowing for meat to brown.
7. don't stir until meat is 3/4 cooked. you will see the pink on the meat slowly turn an opaque color. stir fry for 1 more min. on high heat until juices have caramelized. Move to a bowl.
8. Without washing pan, add a drizzle of oil. stir fry veggies for desired consistency (I like mine crunchy so I only stir fry for 2 min on high heat).  Add in marinade and boil for three min. on high heat.
9.  Best served over white rice.
10. Enjoy!

A Side of Plantains

I amazed at how cheap plantains are here in Grenada.  They make the best dessert but also the best savory side dish since they have the right starch content, consistency, and sweetness (unlike a banana that's too mushy to cook with).  Here's an easy, quick, cheap, and delicious side that would go great with almost any entree (try pairing with bacon and chicken dishes, along with black beans). 


Ingredients:
1tbs oil
salt and pepper to taste
1/4 tsp cajun seasoning
2 small ripe plantains sliced (~1lb)
1 small onion cubed 1/2''
1/2 large red bell pepper cubed 1''
a big splash of lime juice
1/2 cup frozen okra for okra lovers (optional)

Directions
1. Heat non stick pan under medium high heat.  Add oil.
2. wait until oil is very hot. add onions and stir fry until translucent.
3.  add bell peppers. cook to desired consistency.
2. Add plantains and seasonings. toss to coat then lay in an even layer. cook until both sides of plantains have browned.  Turn off heat and add lime juice. Toss to coat and transfer to a bowl.

Veggie Sprout Burgers- A Vegetarian Treat

I didn't have ground beef this night and I'm glad I didn't.  This sprout burger had so many flavors and textures going on and the best part was, it was so easy to make.  Anything that fried eggs touch turns to gold, including this burger. For me, the golden goose doesn't exist... it's more like a golden chicken hahaha.

15-20min; 20 min
Ingredients:

Hamburger Buns or Kaiser Rolls (IGA)

1 egg for each burger

for bun spread: mix dijon mustard, lemon juice or rice vinegar, mayo, a pinch of sugar, a drizzle of honey, salt, and pepper.  adjust for taste and desired consistency

salt 

pepper

alfalfa sprouts (IGA, produce section)

sharp cheddar cheese slices

1 large ripe tomato sliced 

lettuce

1 avocado sliced

1 zucchini, 3 stalks chives (copped 1in), and/or ~5 mushrooms sliced

splash of hot sauce

splash of Worcestershire sauce  

pickle slices

Directions:

1. heat pan with 1 tbs oil over medium high heat. when very hot add chives (or your pick of veggies). salt and pepper. Stir Fry ~1min.  and add Worcestershire sauce, hot sauce, and cook for another min. on high heat. place to side.

3. fry eggs to liking in a nonstick pan (I did over-easy with crispy edges). salt and pepper to taste. 

Tip: if you want a crispy egg, wait until pan and oil  is very very hot before you toss the egg in. right immediately after you toss it in, shake the pan back and forth to prevent it from sticking to pan.

4. Assemble.  Before I assembled my burger, I took one bun, spread some sauce on the bun, cheese on top of the sauce, and toasted it with cheese. 

ENJOY!

Tuna Potato Cake Sandwiches

The first question I ask when considering a new recipe is, "Do these ingredients work well with one another?"  The way I go about answering this question is to examine any per-existing relationships that may exist.  For example, I've eaten tuna in a sandwich before...along with a side of potato chips or french fries.  The relationship between tuna and potato was close enough a relationship for me to combine the two with one another.  What resulted: a tuna potato cake.  Two flavors I love along with a nice pleasant crunch. 

These cakes are best eaten within a day, as is the case with any other dish that contains seafood.

You can also serve them alone, as an appetizer with your favorite dip (ranch, sour cream and hot sauce, ketchup) or over white rice. 

~9 small patties; 25 min

Ingredients:

• 1 1/4cup packed shredded potato (~2 medium russet potatoes) (I only have a hand grater so my potatoes were finely grated)
• 1  can tuna in oil (170g) roughly drained
• 3 small eggs
• 1 1/2tbsp flour
• 3/4 tsp salt or a little less if eating them alone without any carbs
• 1 tbsp dried parsley flakes
• 1 1/2tsp sugar
• 1tbsp mayonnaise 
• 1/2 tsp cajun seasoning
• 1/4 tsp ground black pepper
• dash cayenne pepper
• ~2-3 tbsp oil for frying

• Soft bread rolls
• mayo
• cheddar cheese
• tomato
• lettuce
• mustard 
• squeeze lemon juice and hot sauce

Directions
1. I used fresh potatoes.  In a bowl place shredded potatoes. Rinse 4 times until water runs clear.  Strain and squeeze as much water as you can out of them.  Try tapping them with a paper towel.
2.  In a mixing bowl, place shredded dried potatoes, tuna, eggs, flour, salt, sugar, mayo, parsley, cajun seasoning, black pepper, and cayenne. Mix well.
3.  Heat non stick pan medium high heat.  Add oil and a slab of butter.
4. Place a heaping tablespoon of mixture into the pan. Shape as desired. I placed 4 patties at a time in my pan.
5. don't flip patty until it browns on one side. ~3-4min.  Flip and cook other side until golden brown. ~4min. they taste great when they're crispy!
6. Toast bread. add 3-4 patties. Add you favorite fix ins.  I would've added lettuce and relish in addition to the ingredients I used, but didn't have any at the time.  It still tasted great! Enjoy!

Rick's Cafe Menu. Grenada, West Indies.

Halloween Fall Festival at St. George's University 2011

I've uploaded the pictures to an online Flickr Album for those who don't have a Facebook account.  Please send this link out to those you know without Facebook.  Click HERE to view the album.  No account necessary.  If you would like to save any of the pictures, please e-mail first (with the numbers of the photos you would like and for identification, tell me the location of the event) @ katherinejoy101@yahoo.com so I can send you the original copies. I disabled saving of the pictures to prevent weirdos tampering with them.  

If you make a Facebook Account, you will have to add me as a friend first in order to view the album.  Click HERE to add me or you can search for me- Katherine Fung.  From here, you will be able to download and save the pictures.

Enjoy!
-Katherine

Fragrant Basil Chicken

The moment I landed in Grenada, I zoomed off to the grocery in hopes to find all of the ingredients I'm accustomed to using for my Asian inspired dishes.  I quickly made my way towards Top Ramen...the notorious instant noodles always found in the "oriental section."  And close by, as expected, were bottles of gold surrounded by white halos of light- Bottles of fish sauce, soy sauce, and sesame oil. These bottled ingredients are versatile and can be used in all sorts of recipes.  They also last a long time just like salt and also have a long shelf life.  They're worth every single buck, considering how much flavor they contribute to my dishes.

I'm also fortunate to have found basil (in produce section next to potatoes at IGA), an important player in Thai cuisine.

This dish is packed with flavor and is easy to make.  I've made this dish so many times and never get tired of eating it. 

*All Ingredients can be found at IGA (except chicken thighs, which can be purchased at Foodfair)

Ingredients:

• 1 tbsp oil
• 2 garlic cloves
• 1 tsp ginger grated (or 1tbsp finely minced)
• 1/4 jalapeno diced (seed to ease heat). or pinch red pepper flakes (these are tasty too! you can use left over flakes from pizza night)
• 1 lb chicken thighs cubed 1/2 inch (tip- scissors make cutting thawed chicken easy)
• 1/2 red bell pepper diced
• 1 small carrot sliced
• 1/2 tbs soy sauce
• 1/2 tbs fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1/2 cup roughly chopped basil (cut just before adding into dish)
• 1 tsp sesame oil

Directions 

1. Heat fry pan medium high heat. add oil. add garlic, ginger, and peppers. stir fry for ~2 min. Be careful not to burn- burnt garlic tastes bitter.
2. Add chicken thighs in an even layer leaving gaps in between. this will help moisture escape, allowing for chicken to brown.  lightly salt and pepper.  wait until pink is almost gone then flip and cook other side.
3.  add bell pepper, carrot, soy sauce, fish sauce, sugar, and lime juice. cook on high heat for ~5 min until peppers wilt a bit and sauce thickens.
4. Turn heat off and add basil and sesame oil. Stir well.
5. Serve over white rice and as always, Enjoy!

*Click HERE for a cooking dictionary.

Nutmeg Egg Custard - Stovetop Magic

Many of us in Grenada don't have access to ovens. Although I'm one of the few that do have access, I still favor making desserts by stove top- it's quick, simple, and uses less gas.  Custards are so delicious and can be made into a wide array of flavors.  You can make them as sweet and as rich as you'd like with no problem at all.  All you need is a fry pan, custard cups, milk, eggs, sugar, and flavoring of your liking.  Since I'm somewhat of a health conscious person, my custard is simple and relies mainly on spices to bring out flavor.  I will post another custard recipe in the future for the ones that like a richer, sweeter custard.

Looking for crust?  Try Crushing a couple of graham crackers, coconut cookies, or ginger bread cookies into crumbs and add in a little butter (and sugar if you please) to get them moist.  Press into the bottom of an extra custard cup and scoop custard right in.   

Ingredients:

• 1 cup full cream or 2% milk ( I used 2.7% fat boxed milk)
• 5 tbs white sugar
• 2 eggs
• a little under 1/4 tsp nutmeg
• a little under 1/2 tsp cinnamon
• 1 tsp vanilla extract 
• dash salt
• nutmeg syrup for custard bottoms (you can make your own caramel using water and sugar. I use syrup for the sake of simplicity and it stores better in the fridge)

Directions
1.  Heat milk in a pot.  Medium low heat. Add sugar. Stir to dissolve.  Do not boil.  Turn off as soon as you see little foamy bubbles on the sides of the pot. ~3 min.
2. In a bowl, whisk egg in a circular motion without lifting whisk to prevent bubbles from forming.  This will help create a smooth texture.  Strain egg through a sieve to get egg blobs and bubbles out or you can take a large spoon and scoop them out (I like this method because I don't lose too much egg as I do when I use a strainer).
3.  Slowly add milk into eggs, gently stirring constantly to release heat (prevents scrambling of egg).
4. add nutmeg, cinnamon, salt, and vanilla. mix well.  
5. lightly butter custard cups. Add ~1tsp nutmeg syrup into each cup. Pour custard mixture evenly amongst custard cups. Cover each with a small piece of foil.  Make sure not to make foil too long or else steam will get trapped and custard will get wet.  Press foil against edges of cup to seal well.
6.  In a fry pan, place a small piece of cloth in the middle (I used a bandana. you can use a hand towel).  Place custard cups in pan.  Pour water in to come up halfway up the custard cups to create a water bath, a technique used to help keep temp. down otherwise cooking the custard with high heat will result in an unevenly cooked custard.  Cover and bring up to heat.  Place heat to lowest setting.  Make sure to not boil. Simmer for ~12 min or until middle part wiggles a little.  To check if custard is finished, stab in the middle. knife should come out clean.

7. Eat warm or Cool and chill in fridge for a couple of hours (I like mine chilled because the flavors infuse better and texture becomes creamy).

*press butter knife all around against side of cup to help custard come out clean or give the cup a little tap on the counter to loosen it up.
*You can buy custard cups at Foodfair (4 for ~23 EC) or the Hardware store next door to IGA.

*Click HERE for a cooking dictionary.