zxcvbob wrote:
> I want to make some bread pudding, and the recipe calls for 2 cups of
> whole milk or half-n-half and 1/4 cup of butter. The butter is added to
> the custard before the eggs. Does the fat in the milk really make any
> difference here, or is it overwhelmed by the fat in the butter?
>
> I'm planning to make it with lowfat (1%) milk and maybe add an extra
> tablespoon of butter to compensate.

It's all just a matter of taste. You can try it with lowfat milk (with
or without the extra butter) and decide whether it's rich enough for
your tastes. Lowfat milk usually makes custards plenty rich enough for
me, so I'd probably just use whatever milk I had onhand, but some people
like the whole lipid shebang. I think half and half would be overkill,
but whole milk custards are quite decadent and good.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory