Custardiness

The classic “three milks” from the title are sweetened condensed milk, evaporated milk and whole milk; I’ve replaced the first with cajeta (the goat-milk caramel so famous in Mexico), the last with heavy cream (to give it a little more custardiness).

These scrumptious little cakes, which have a sweet, comforting custardiness to them, were one of my favorite discoveries in working on this book. […] What liquid do you scramble your eggs with? Milk or plain soy milk gives a creamy custardiness, water makes it eggier, but carbonated water gives a surprising lightness.

A plump, medium-bodied Chardonnay with a trace of custardiness to its texture, this wine speaks of its origins, marrying ripe pear fruit with toasted nuts and mineral notes.