Sun, May-13-12, 08:41
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Experimenter
Posts: 25,866
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Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
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Interesting! I've never been able to get eggs to set-up making chocolate custard, at least, not without milk. The issue is that the whites and the yolks set up at different temperatures. The yolks start to firm up around 160' and the whites around 175' or so. So in order to get the whites set, the yolk would start to overcook and you'd end up with partially scrambled eggs.
Adding an acid, like lemon juice, lowers the setting point of the whites so at 160' both will set up nicely.
There must be something in almond milk that helps them set like in dairy milk.
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