Last night a friend mentioned that his wife's father, a pastry chef who worked in the middle east, made the lightest and most ethereal custard. I like custard, but usually what I eat and what I make don't come close to being truly light and ethereal. BTW, I'm talking about custards when made like flan or crème brûlée .
Recognizing, of course, that there may be different ideas about what "light and ethereal" means, let me ask how a custard may be made lighter (not necessarily low calorie or low fat), perhaps more diaphanous in mouth feel.
Would putting more air into the custard help? How about adjusting the amounts of egg, or egg white? Maybe folding in some beaten egg white just before baking? Thanks!
