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
SUMMER VEGETABLE HOT MILK CUSTARDS
1/2 cup diced red bell pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/2 cup diced zucchini
1/2 cup thinly sliced green onions
2 ounces gouda cheese, grated
2 cups 2 per cent milk
1 ounce Parmesan cheese, grated
1/4 teaspoon salt
Pinch of pepper
3 lage eggs
2 large egg whites
Preheat oven to 350 degrees.
In a large skillet, saute the red bell pepper, zucchini and green onion in oil over medium high heat for 2 minutes. Add garlic and cook another minute. Remove vegetables from skillet. Evenly divide the vegetables and the gouda and place in 6 one-cup ramekins.
Add milk to skillet and heat until small bubbles form around the edge of the skillet. Turn off heat and stir in Parmesan cheese.
Place eggs and whites and salt and pepper in a bowl and very slowly whisk in the hot milk mixture. Pour the egg mixture into the six ramekins. Place ramekins in a 9 by 13 baking pan. Pour hot water 1 inch up sides of ramekins.
Bake 35 to 40 minutes, until custards are almost set in the middle. Let stand 10 minutes or so and serve warm.
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