Most often desserts made with eggs are considered to be rich in flavor and denser than the desserts made out of milk. But an article in the NY Times breaks the generally considered ingredient for a luxurious dessert in eggs and elaborates on the use of good quality dairy and pure flavors. The column brings out the fact that milk purchased directly from the farm and thickened, stirring slowly over low heat can prove to be denser and quicker for desserts. In a nutshell the emphasis is on using good quality milk as a thickener than using eggs.
Doubtless of the fact that desserts made out of eggs are rich, but they are time-taking and they can take a cook for a complete toss of curdled-mess if cooked on a high heat. Hosts can definitely impress their ‘vegetarian’ guests in a party with a chic egg less dessert, if what they exercise is patience, fresh milk and pure flavors.
Facts provide that raw-milk when scalded adds to the texture of the dessert with a caramelized flavor, better than skimmed or ultra pasteurized milk. Desserts are a luxury and takes time, but the claim made by milk is cutting time and adding flavor, unlike eggs which take the discipline of French cooking to give an elegant treat.
Via: NY Times
