[FHCx124] National Chocolate Custard Day/National Raspberry Popover Day

Chocolate and framboise…

TODAY IS NATIONAL CHOCOLATE CUSTARD DAY AND NATIONAL RASPBERRY POPOVER DAY!

It’s also National Teacher Appreciation Day. We appreciate SP and the work he does, as well as the many many other teachers out there who are breaking their backs to help serve the public. We salute you! And we will celebrate by eating some food.

When we think custard, we think Frozen Custard. And when we think Frozen Custard, SP immediately interrupts the conversation and talks about how Bobby’s is the greatest thing on the planet and nothing can even come close. (I’m looking at you, Ted Drewes, he says.) Unfortunately, Bobby’s is about 9 hours away from here. So instead we go to the Midwestern chain favorite, Culver’s.

A dish with one scoop (approximately 5 fl. oz.) of chocolate frozen custard is 280 calories. For the equivalent, you could eat over a half pound of tuna. You choose what’s worthy of you.

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AK went the cake cone route.

Good stuff! But that wasn’t dessert enough for us. We had a light dinner (can you believe we are saying this) at Chipotle thanks to their Teacher Appreciation Day special, so we saved up our points for the day for some custard and some raspberry popovers. We used essentially the same recipe as Blueberry Popovers Day, but with raspberries!

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1 cup skim milk, 3 eggs, 1/4 cup sugar, 1 tsp vanilla

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Mix in 1 cup of flour

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Some of these used a spray, some of these used actual melted butter to act as a greasing agent.

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Put some raspberries in…

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1 Tbsp of sugar and 1 tsp of cinnamon

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Sprinkle that stuff on the top of each.

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Bake at 350 for about 30 minutes and boom! Raspberry popovers.

If SP were a smarter, more patient man, he could have strung together a nice time lapse of the popping over. That’s ok. The taste was good. Leftovers for the masses!

Tomorrow is National Orange Juice Day and National Candied Orange Peel Day.

-SPAK

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4 thoughts on “[FHCx124] National Chocolate Custard Day/National Raspberry Popover Day

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