You can tell it must be Friday from the fact that a pudding just came out of the oven, mid afternoon. We’ll have Creme Brulee tonight, and like almost every week, I can’t help but wonder how many different puddings can be made from sugar, milk and egg, with nothing but the slightest variations in recipe or method.
Creme Brulee: use only egg yolks, use milk and cream half and half, bake in a water bath at 190 C
Pudim Flan: like Creme Brulee but use whole eggs, use just milk, bake in water bath at 145 C
Custard: like Creme Brulee, but stir hot milk into cold eggs and whisk, don’t boil after the mix
Creme Patisiere: like Custard, but be easy on the cream and add a little flour, add more heat when mixing
German Pudding: like Pudim Flan but add corn starch and cook like Creme Patisiere
I am sure there are more desserts, each and every one delicious in its own right, different by slightly different cooking methods, mixing temperature and processes, cream to milk and egg white to yolk ratios. Fascinating, isn’t it?
- Hazelnut Mousse with Salted Hazelnuts (annesfood.blogspot.com)
- Gâteau Marcel. A recipe for a delicious layered chocolate mousse cake (gluten-free) (nami-nami.blogspot.com)
- Beet deviled eggs aka Beetroot devilled eggs for Easter brunch (nami-nami.blogspot.com)