American Expat Tries Iconic British Custard Cream Biscuit
Is there anything more quintessentially British than settling down with a steaming hot cup of tea and a few custard cream biscuits? For many in the UK, this simple pleasure is a cherished ritual. However, a fundamental debate often arises: to dunk or not to dunk? This very question has now puzzled an American woman experiencing British snacks for the first time.
A Mission to Sample British Biscuit Culture
Michelle Cucchi, originally from Boston, Massachusetts, but now residing in London, has embarked on a delightful mission to explore the wide array of British biscuits and snacks. She regularly shares insights into her life as an American adapting to UK customs, with a particular focus on the nation's famed biscuit aisle.
In a recent social media video, Michelle turned her attention to a true British institution: the custard cream. "I am having literally the best time trying all these snacks that you guys are recommending to me," she exclaimed. "I want to get through everything, but what's on the list for today is custard creams."
First Impressions and a Transatlantic Comparison
Holding up a packet from Marks & Spencer, Michelle noted, "I'm sorry if I got the wrong brand. I don't know if there's a specific brand of custard creams you're supposed to be having." Examining the packaging, she read, "It says 'made with real custard powder'. Not really sure what custard powder is, I'll have to look that up. But I'm gonna give it a try."
Upon taking a bite, her reaction was positive. "This tastes like a Vienna Finger, or at least that's what we have in the US," she said. Vienna Fingers are a popular American snack consisting of vanilla-flavoured cream sandwiched between two rectangular biscuits, similar in concept to the square-shaped custard cream.
"It tastes really good. Wow. Yummy. I like this," Michelle affirmed, clearly enjoying the classic biscuit.
The Great Dunking Dilemma
However, one aspect left her perplexed. "I don't know, are you supposed to dunk this in tea?" she pondered aloud. "This doesn't seem like a dunking cookie to me, or biscuit, I'm sorry. I don't even know, do you call this a biscuit? Please teach me, I'm having really so much fun learning."
Her uncertainty sparked a lively discussion in the comments section, with Brits offering varied advice on the delicate art of biscuit dunking.
Public Opinion on Dunking Custard Creams
One commenter asserted, "Every biscuit is dunkable! And everything is considered a biscuit, except chocolate chip cookies, which are specifically called cookies lol! Also many of these classic biscuits were created over 100 yrs ago!" To which Michelle replied, "I’m loving learning the rules and the history."
Another offered a cautionary note: "Custard creams have a weird consistency, like compressed dust, which makes them very challenging to dunk. A microsecond too long and you have custard cream soup. Not for beginners." Michelle responded, "See now I’m terrified because I’m a beginner!"
Practical advice followed, with someone suggesting, "Dunk it but not for long. Literally straight in and straight out." Meanwhile, another viewer shared a personal preference: "Personally I can’t bear to dunk any biscuit in my tea that has any kind of filling/cream or chocolate coated - I wouldn’t dunk a chocolate bar in a drink so. Just a nice tasting plain biscuit is great for dunking, it’s a personal choice."
This light-hearted exchange highlights not only the cultural nuances of British snacking but also the universal joy of discovering new foods and traditions.
