View Full Version : Silly milk question
05-22-2003, 06:34 PM
I was planning on making a light creme brulee which calls for 1 % milk. In my house I have 2% and non-fat milk -- will it work if I combine equal parts of the two? Also, is it OK to use lactaid milk in this recipe or will the missing lactose throw off the recipe and keep things from turning out ok? Or should I make a grocery store run?
05-22-2003, 06:37 PM
I'm not sure about the lactaid part of the question, but as far as the 1% goes, I always use whatever I have on hand, which is generally nonfat milk. Even if the recipe calls for full fat milk, and I've never had a problem. So, I'm sure you could use the nonfat. Hope somebody else has an answer about the lactaid.
05-22-2003, 06:40 PM
I use nonfat Lactaid or nonfat soy milk in all my cooking and baking (unless it calls for cream, then I use nonfat, non dairy creamer) and have never had a problem with either, tho I haven't made this recipe yet. But I think you would be okay using whatever. The lactase enzyme shouldn't affect the recipe chemistry at all.....
05-22-2003, 06:41 PM
I have frequently subbed fat free or 2% for 1% milk and vice versa in baking with no trouble. Don't know about the lactose but don't think it would be a problem.
05-22-2003, 06:44 PM
Thanks for the quick replies! I'm making it this weekend and will let you know how it turns out.
05-22-2003, 06:44 PM
Use skim, it will work just fine - I make creme brulee with skim all the time. And the Lactaid shouldn't matter - I've made it with soy milk no problem.
05-24-2003, 06:09 PM
YUM. The custard part came out perfect using skim lactaid. I had some difficulty with broiling the tops (too much sugar, wrong size ramekin - something along those lines anyway. By the time the sugar was done the custard was hot). I may have to invest in one of those really cool little kitchen torches. Again, thanks for the help.
On a somewhat related note, I would highly recommend the cookbook this came from (French Culinary Institute salute to healthy cooking). The menu I made tonight was wonderful and there are many recipes in there I can't wait to try.
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