custardiness

The classic “three milks” from the title are sweetened condensed milk, evaporated milk and whole milk; I’ve replaced the first with cajeta (the goat-milk caramel so famous in Mexico), the last with heavy cream (to give it a little more custardiness).

1996, Rick Bayless with Deann Groen Bayless and Jean Marie Brownson, “Celebration Cake: Pastel de Tres Leches”, in “Desserts”, in Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, New York, N.Y.: Scribner, →ISBN, page 394

These scrumptious little cakes, which have a sweet, comforting custardiness to them, were one of my favorite discoveries in working on this book. […] What liquid do you scramble your eggs with? Milk or plain soy milk gives a creamy custardiness, water makes it eggier, but carbonated water gives a surprising lightness.

2002 October, Crescent Dragonwagon, Passionate Vegetarian: More Than 1,000 Robust Recipes with Notes on Cooking, Eating, Loving, and Living Fearlessly, New York, N.Y.: Workman Publishing Company, Inc., →ISBN, pages 778 (Vegetable World § Sweet Parsnip Nubbins) and 888 (Quick Fix § Scrambled Eggs)