Custard is the ultimate comfort food, wouldn’t you agree?
Some grandmothers used to ladle hot milk into egg mixture before baking the custards, creating the lightest, fluffiest textures that were creamy at the same time. I never knew the secret to those custards until now: HOT MILK spooned in a little at a time.
There is something about the hot milk mixture that gives the custards a unique texture: creamy, yet light and almost, well – words fail me here – fluffy at the same time. And no need to use cream – milk will do – yet another bonus: lower fat!
You whisk the hot milk into your custards very slowly, just a very small drizzle while whisking constantly. You can add any veggies you like. This time of year, I like zucchini, red bell peppers and green onions. A flavor match made in heaven. Just saute them first to soften and remove much of their moisture, and you will have the yummiest savory custards you have ever tasted.
— POSTED BY DONNA