mezzomediMilk
Round, gentle milkiness, the backbone of Mediterranean custards, puddings and béchamels.
Cow's, sheep's or goat's milk, with a gentle, milky and slightly sweet flavour. Around the Mediterranean it mainly carries custards and puddings: crema catalana in Catalonia, muhallebi and sütlaç in Turkey and the Levant, galaktoboureko in Greece. It is also the base of the béchamel in moussaka, pastitsio and Spanish croquetas.
Best pairings
Egg Classic92%Crema catalana, flan, crème caramel: egg yolk sets milk into a smooth, silky custard.
Cinnamon Classic90%Turkish sütlaç and Spanish arroz con leche: dusted cinnamon warms the milky sweetness.
Rice Classic89%Rice pudding, sütlaç, arroz con leche: rice starch thickens milk into a creamy pudding.
Butter Classic88%Béchamel: a butter-and-flour roux binds milk into a coating sauce.
Nutmeg Classic87%Grated nutmeg is béchamel's signature spice, scenting it without weighing it down.
Semolina Classic86%Greek galaktoboureko and gnocchi alla romana: semolina cooked in milk to a firm cream.
Lemon Classic85%Infused lemon zest scents crema catalana and arroz con leche.
Rose water Classic85%Turkish and Levantine muhallebi: a few drops of rose water give milk a floral note.
Filo pastry Classic84%Galaktoboureko: milk and semolina custard baked between buttered sheets, then soaked in syrup.
Orange blossom water Classic84%Lebanese mahalabia: orange blossom water gives the milk pudding its floral scent.
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FAQ
What goes well with milk?
Milk pairs well with egg, cinnamon, rice, butter and nutmeg. Crema catalana, flan, crème caramel: egg yolk sets milk into a smooth, silky custard.
What can I substitute for milk?
If you don't have it, try: greek yogurt, mascarpone.