What's for supper?

Marie Miller said:
You may want to start with a very basic one which gets cut up and added to soup.
Two eggs, salt pepper, nutmeg, 125 mil milk, beat, butter a 2 cup baking dish well, fill, microwave 2 minutes then in one minute intervals until set. It will rise!
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What do you mean, "added to soup?" I have also never made egg custard in the microwave; it is baked in a bain marie. We're talking about dessert (sweet) custard.
 
Beth Gallagher said:
What do you mean, "added to soup?" I have also never made egg custard in the microwave; it is baked in a bain marie. We're talking about dessert (sweet) custard.
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You can go the traditional route of water bath, sous vide in a heavy duty zip lock or microwave. It is also served in a clear broth either as only addition or as a traditional part of classics such as wedding soups. I am not talking about a desert. But we can if you are interested.
 
Marie Miller said:
You can go the traditional route of water bath, sous vide in a heavy duty zip lock or microwave. It is also served in a clear broth either as only addition or as a traditional part of classics such as wedding soups. I am not talking about a desert. But we can if you are interested.
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@John Brunner and I were talking about dessert custard and rice pudding, so I was puzzled about soup. I'm not interested in wedding soup but maybe John is. I would not use a microwave for making dessert custard, but that's just me. I like the "crust" from oven baking.
 
Beth Gallagher said:
You know you're having the puddin'. :D Which reminds me... I put tapioca on my grocery list. All this puddin' talk has me wanting some. I haven't made tapioca in forever.
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I don't think I've had tapioca since I was a kid. I was looking at recipes for brown rice pudding, but as you can guess, it's supposed to be a little more "gummy" than the white stuff.
 
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