First off, please take a moment to consider donating to The Red Cross fund for Japan. As Ruth Reichl pointed out in responding to a Twitter attack accusing her of being oblivious for tweeting about food not tragedy, as long we we’re mindful of our privilege, food can be very life-affirming.

This custard tart is particularly spirited: it had its origins in a bourbon buttermilk pie I made a while ago from Out of Kentucky Kitchens (1949).

(more…)