'Underneath'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Weird, I recall eggnog being a lot eggy-er than any creme brulee I've tasted.
Tonight begins this year's downtown barbecue fest. So I get to walk a couple extra blocks to my apartment smelling delicious barbecue that isn't available for sale to the public.
Um, Matt, I think ita likes a little sippy-sip in her eggnog if you know what I mean?
Hard to taste egg with all the liquor.
Custard is much smoother and silkier than pudding. Think flan or creme brulee. And if you haven't tried either of these, GO GIT YERSELF SOME.
Egg custard (as opposed to other custards) normally has no flour or corn meal or corn starch or gelatin as thickener. It is egg yolks (maybe with whole eggs), whole milk/cream (or both), sugar and choice of spices such as nutmeg and cinnamon. Many variations - but if someone say "egg custard they probably mean something along the line. Timing is a bit tricky, and heat can't be too high. The usual way around that is putting actual cups in which custard is made in a pan of hot water while baking. The water jacket slows down cooking and keeps the heat applying evenly, which makes it easier to get the timing right. I've known good chefs with good ovens to make great egg custard without the water jacket, but I sure can't do it.
I had creme brulee for the first time maybe 2-3 years ago. Because prior to that, whenever I was dining out, if I got dessert, it was very likely going to involve chocolate (I realize there is chocolate creme brulee, but I don't remember ever seeing it on a menu, and anyway, I was more likely to go with cake).
But the combination of gluten intolerance and a really persistent acquaintance who kept telling me that this one restaurant's creme brulee was amazing led to me trying it. And damn if she wasn't right. Holy god.
An example of a custard with no eggs is umm blanc mage? I'm probably not spelling it right.
Now I am sad because Steph has never had chocolate creme brulee.
The best creme brulee I had was a lavender. It didn't taste soapy like lavender stuff can, it was light and creamy and floral and really yummy.
See, I would call that a pudding rather than a custard. But I only learned the ways of custards recently, so I'm all book-learning and no traditional lore on the subject.
That's good to know, askye, I intend to try making lavender creme brûlée sometime, since I've got the lavender plant and all.