multipurposegoddess (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
multipurposegoddess) wrote2013-10-07 06:01 pm
multipurposegoddess) wrote2013-10-07 06:01 pm
Custard!
I have found a food obsession to temporarily and partially fill the void in my kitchen that eating low carb has created by disallowing dumplings. Chawanmushi! I've already been toying with making custards out of soup stock and found it delightful, and now that I know there is an actual culinary tradition out in the world that has been refining this idea I am all over it.
So far I have not come close to making anything authentic, just steamed some miso custard in tea cups (why don't my lidded tea cups fit in my bamboo steamer? WHY?!) and that is freaking delicious. I don't know if I'll get quite as far as hunting down gingko nuts or, you know, following actual recipes but I am all kinds of excited to marry my long standing love of soup with my newly discovered appreciation of custard's texture and already have a list of 31 combinations of flavors to try...I am halfway serious about eating custard for every meal for a while. It would be pretty easy, although a dozen eggs would not get me through two weeks anymore...
So far I have not come close to making anything authentic, just steamed some miso custard in tea cups (why don't my lidded tea cups fit in my bamboo steamer? WHY?!) and that is freaking delicious. I don't know if I'll get quite as far as hunting down gingko nuts or, you know, following actual recipes but I am all kinds of excited to marry my long standing love of soup with my newly discovered appreciation of custard's texture and already have a list of 31 combinations of flavors to try...I am halfway serious about eating custard for every meal for a while. It would be pretty easy, although a dozen eggs would not get me through two weeks anymore...