h a l f b a k e r y
Expensive, difficult, slightly dangerous, not particularly effective... I'm on a roll.
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Why limit the ecstasies that custard provides merely to dessert time?
Yeah, well I bet there was a time you thought pancakes were just for dessert too huh ?
Well unless I'm wrong, custard is just egg yolk, milk, vanilla and sugar. Leave out the sugar and replace it with some savoury delight, like say for example marmite and voila, delicous savoury custard.
Savoury Custard link
Mmmm ..though cooked and set rather than runny... [goff, Oct 04 2004, last modified Oct 05 2004]
||When I first went to New York in 1990 I went to a Fab restaurant on 7th Ave called "Delta 88" (Slogan "Love, Peace, Soul Food"). It did proper soul food, had live bands, and had did an amazing blues brunch on sundays, but enouhg about that. Point being, I had proper plate of southern home cooking when I was there - Blackened Catfish, collard greens, with mashed potatoes and cream gravy.
The reason for all this preamble being that the cream gravy (which I have never had before or since) was very similar to savoury custard, having a gravy savouriness, but a creamy custard consistency.
Of course, if you eat out at posh restaurants in London, there is a bit of a fad for savoury custards as suaces anyway (particularly "sabayonne" which is whipped over a heat to cook the eggs, giving a frothy consistency - much like the italian sweet version "zabaglione" (same word root in fact)).
And of course, the filling of a quiche is indeed, just a baked savoury custard.
||This delicacy is baked, both as quiche and as a japanese main-course custard dish called chawanmushi