Recipe calls for whole milk or half-n-half
On Sat, 6 Feb 2010 17:02:47 -0800 (PST), Food SnobŪ wrote:
> On Feb 6, 6:35*pm, "gloria.p" > wrote:
>> 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.
>
> I would add the extra butter rather than going out and buying whole
> milk specifically for that one use.
>>
>>> Bob
>>
>> Fat is a carrier of flavor. *If you don't want to use half-n-half, I'd
>> try it with canned evaporated (NOT condensed) milk.
>
> Yeah, if you want it to be disgusting you could use canned milk.
i don't think people have to go to a whole lot of extra effort to disgust
you.
blake
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