Guest guest Posted May 31, 2005 Report Share Posted May 31, 2005 RE: baby custard Here's the original email that I had sent back in January: Like you, I didn't want to impose too much on Adam's babysitters (making them feed him something " weird " ). To get his egg in, I made custard without any sugar. He LOVED it. Baby Custard Recipe: 2 cups raw milk 2 cups raw cream 12 egg yolks Pinch of stevia 1 tsp vanilla Mix well. Pour into ramekin dishes. Place ramekins into a Pyrex dish filled part way with water. Preheat oven to 310 degrees and cook for about 1 hour. Hint: I would make about 3 ramekin dishes for Adam, then I would mix in 3 TBL of Rapadura to the remaining custard and fill the remaining ramekins for mommy and daddy! ======================= This sounds delicious. However, I wonder about heating the milk and cream: aren't you destroying vital enzymes? What if you WHIPPED the cream first, almost to buttercream consistency, and then drizzled in milk, a little at a time? Along with the raw egg yolks? You might not be able to add as much as 2 cups of raw milk to keep a pudding-like consistency, but at least it would keep the foods raw (if that's your goal). Just a thought. Nenah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2005 Report Share Posted May 31, 2005 I have always wondered if one can make a tasty savory custard, instead of sweet (i suppose it would be called a quiche?). Thanks for posting this. I like how simple it is. Elaine > Here's the original email that I had sent back in January: > > Like you, I didn't want to impose too much on Adam's babysitters (making > them feed him something " weird " ). To get his egg in, I made custard without > any sugar. He LOVED it. > > Baby Custard Recipe: > 2 cups raw milk > 2 cups raw cream > 12 egg yolks > Pinch of stevia > 1 tsp vanilla > > Mix well. Pour into ramekin dishes. Place ramekins into a Pyrex dish filled > part way with water. Preheat oven to 310 degrees and cook for about 1 hour. > > Hint: I would make about 3 ramekin dishes for Adam, then I would mix in 3 > TBL of Rapadura to the remaining custard and fill the remaining ramekins for > mommy and daddy! > > ======================= > This sounds delicious. However, I wonder about heating the milk and cream: > aren't you destroying vital enzymes? > > What if you WHIPPED the cream first, almost to buttercream consistency, and > then drizzled in milk, a little at a time? Along with the raw egg yolks? You > might not be able to add as much as 2 cups of raw milk to keep a > pudding-like consistency, but at least it would keep the foods raw (if > that's your goal). > > Just a thought. > > Nenah > > > > > > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " > " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive > with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A > HREF= " mailto: -owner " >LIST OWNER:</A></B> > Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2005 Report Share Posted June 2, 2005 >I have always wondered if one can make a tasty savory custard, instead of sweet (i suppose it would be called a quiche?). Thanks for posting this. I like how simple it is. Elaine --> There is a delicious Japanese savoury custard. Unfortunately my Japanese cookbook is packed away but when I find it I'll post the recipe. It often has bits of chicken etc in it. Yum yum. You may find it on Google. Filippa Quote Link to comment Share on other sites More sharing options...
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