Random Chaos

I might give warm varieties another chance—IF I can ever find a flavor combination that works warm. It used to be a rare treat for me, having issues with full-fat dairy and all (for some inexplicable reason, cooked cream and skim milk cause no problems, but whole milk? Owwie my system!) but between my doctor, some herbs, and 18K units of lactase enzyme with each serving (even though I don't SEEM to react to the lactose test, and considering that skim milk CONTAINS MORE LACTOSE this should be worse) seem to fix it.

In quick answer, WE DON'T KNOW. We just don't ask questions and we run with it. We ask questions, we brick it. And I love my occasional nightly insomnia-relieving sweetened steamed milk to give it up. The last time something worked and I asked questions there was an explosion. That was my second to previous computer. So we no longer ask questions when something works that in all logic SHOULD NOT. XD

The only problem: the lower fat content in skim milk means that it takes a few neat tricks to get a custard to thicken. A MUCH longer cook time, for one, at a lower heat, and supplemented with cornstarch when it's cooked to taste. It doesn't change the taste at all, thankfully, but basically when you sub in skim for whole, you've got to manually condense the milk as you cook. It's time consuming.

The good thing is, because it cooks down so much, you get this lovely, rich custard base when all is said and done, with the texture of this silky, creamy pudding…and sans the guilt.

…you know, the way I eat, I should be as big as a house…