Wookiee Hut Cuisine presents:
No-Bake Citrus Custard
by SuSu, MaceVindaloo

Han Solo, being an orphan, hankered for things which were rare treats for him. Coarse, sugary foods were not uncommon fare in his life as a beggar under the control of Garris Shrike, but what he wanted were things like gooey, homemade cakes and pies, or delicate baked custards like crème caramel or crème brulée — which took skill and love to make. They symbolized the home every orphan fantasized about, and the parents who would come for them ... someday.

When Han reached adulthood, he eventually managed to win the Millennium Falcon starship. Transient that he was, the ship was his home but it lacked a kitchen, and it certainly didn't have the oven he needed for baking cakes and pies. "I don't bake," he'd reply tersely, when asked about this shortcoming.

To cook, Han and first mate Chewbacca would bleed heat from the Falcon's manifold onto a hotplate to pan-cook or boil food. Han had tried to rig a metal box that could be used as an oven, but it was simply to unreliable for the fine desserts he desired.

Over time, he developed a fondness for delicate stirred custard, which he'd flavor with liqueurs he happened to have on hand. It could be cooked on a campfire if one was careful enough, then poured into a bowl, or a bunch of smaller bowls. He'd leave the pie in the cargohold, which was unheated, to chill. And he'd have a dessert that was not only fine enough for company, but it fully satisfied his cravings — no oven needed.

In fact, it was so good that he'd make a huge batch, just to make sure he'd have enough for himself. Or in case he was forced to share!

  • 4 cups sugar
  • 1 cup cornstarch
  • 6 cups cold water
  • 12 egg yolks
  • 4 tablespoons butter, chopped
  • grated rind of 4 lemons
  • ¾ cup lemon juice (from the 4 lemons)
  • ¼ cup orangecello or limoncello liqueur (or if there is less lemon juice, make up the difference with the liqueur, so there is total of one cup of citrus liquid)
  • pinch salt
In a large heavy bottomed saucepan, use a whisk to mix together the sugar and corn starch till blended evenly. Gradually add the cold water, whisking constantly, to make a lump-less slurry. Beat in the egg yolks, then place over medium heat. Stir constantly while heating the mixture slowly. Cook until the mixture is thickened like pudding; boil and stir with the whisk — make sure to get the corners of the pot so nothing sticks or burns.

Turn off the heat, and add in the butter, whisking till the butter melts and the mixture is glossy. Add the lemon rind, juice, and liqueur, and whisk in thoroughly. Add a pinch of salt to improve the flavor.

Ladle the custard into a large serving bowl, or into individual bowls. Lay a piece of plastic wrap directly onto the surface of the filling and place in the refrigerator overnight to chill.

When cooled, slice with a knife dampened with hot water. Serves up to 50.

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