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Using gelatin in custards


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Home Cooking

Using gelatin in custards

jono37 | | Apr 14, 2007 07:32 AM

I'd love to make more custards, creme brulees, puddings, ice creams, etc., but I'd really like to cut down on the heavy ingredients.

Can gelatin substitute for some of the egg or egg yolk in these recipes, and if so, how would you go about adapting a recipe. Let's say that, for example, a creme caramel recipe calls for about 5 eggs, and involves heating milk and cream, then adding that to a mixture of sugar and eggs, then straining the liquid and ultimately baking the custards. How would you incorporate gelatin into this type of recipe?

By the way, I'd be happy to substitute only half of the egg quantity if that is the only way to make the recipe work.

Any ideas?

The next step would be to substitute for the heavy cream, so I'd love any ideas about that too. I once tried making ice cream with fat-free half and half and lecithin granules, which was one of the more repulsive and memorable kitchen disasters I've had!!!

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