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Recipe modification questions
Mar. 9th, 2009 04:24 pmI've got a baked rice pudding recipe that calls for 2 cups cooked rice, 1/2 cup brown sugar, 4 eggs, 1 1/3 cups milk, some salt and some flavorings.
First question - is the sugar providing anything other than sweetening? Is it likely to work if I replace all or part of the brown sugar with Splenda or other bakeable artificial sweetener?
Second question - as I understand it, this is a custard variation. I realized last night that I've never heard of a savory custard (unless that's what a quiche is, and I've just never realized it). But it's basically milk & eggs - could I strip out all the sweet ingredients, and toss in some onions, garlic, whatever, and make a savory variant?
First question - is the sugar providing anything other than sweetening? Is it likely to work if I replace all or part of the brown sugar with Splenda or other bakeable artificial sweetener?
Second question - as I understand it, this is a custard variation. I realized last night that I've never heard of a savory custard (unless that's what a quiche is, and I've just never realized it). But it's basically milk & eggs - could I strip out all the sweet ingredients, and toss in some onions, garlic, whatever, and make a savory variant?
