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Most condensed milk custards normally require eggs. But it turns out that a custard can be made with condensed milk and sour cream. Why does this work

I understand that eggs contain proteins that change from liquid to solid when cooked which gives the custard it's texture. How does sour cream accomplish this?

asked by gridflash 3 months ago

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4 answers 317 views
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HalfPint

HalfPint is a trusted home cook.

added 3 months ago

what custard recipe have you seen that has these 2 without eggs?

I'm going to hazard a guess that this recipe has some sort of acid (eg. lemon juice, vinegar, etc). What the acid does is curdle the dairy and thickens it. I don't think the sour cream is totally responsible for the texture, though most sour cream has a thickener in it (read the label, look for things like pectin, gelatin, carrageenan etc).

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Actually, this came from a popular online recipe for key lime pie. It must have been the key lime juice that thickened the milk. Interesting. Thanks for the reply.

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added 3 months ago

there is also a ginger, milk and sugar pudding that is a traditional chinese dessert. it is fascinating to see it made....look for it on youtube. i have no idea of the chemical reaction that occurs.

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B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added 3 months ago

There's an enzyme in the ginger that thickens (curdles) the milk.

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