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Deryn

Deryn

Zabaglione is, I think, essentially a 'custard' - and it is generally quite light ... and perhaps could be described as bordering on 'ethereal'. it is more about whipping air into the mix than anything else I would say. It is not baked however one might try a variation on the standard zabaglione recipe (perhaps sans alcool) and bake it like a flan and see what happens. If you are trying to make something light and airy, I would think that using a less than full fat milk would probably help .. in other words, don't use heavy cream (which I always use for crème brulee). That would probably have more effect than changing the egg component.

Deryn

Deryn

Zabaglione is, I think, essentially a 'custard' - and it is generally quite light ... and perhaps could be described as bordering on 'ethereal'. It is not baked however one might try a variation on the standard zabaglione recipe (perhaps sans alcool) and baking it like a flan and see what happens. If you are trying to make something light and airy, I would think that using a less than full fat milk would probably help .. in other words, don't use heavy cream (which I always use for crème brulee). That would probably have more effect than changing the egg component.

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