A couple weeks ago, Michael completed his 20th trip around the Sun so we thought it fitting to celebrate. We had ourselves "bougie" day in the city- admiring the
Richard Avedon exhibit at the SFMOMA, drinking expensively delicious Blue Bottle coffee and dining at
L'Ardoise in the Castro. I have been known to make
a few birthday cakes so it was only fitting that I made dessert. Michael loves custard (specifically Don Tat) and food in large sizes so I went the giant-Chinese-custard route. His initial request was for one "as big as a table" but seeing as I did not have an oven that large I figured a 9inch round would be plenty.
The recipe was from the book,
Every Grain of Rice which is fantastic cookbook for Chinese cooking. My grandmother has some sort of connections to one of the authors so she gave us a copy for free back when it came out. Though I'd never made one of this scale before, it turned out beautifully and made a delicious conclusion to the long day.
