more delicious: yes.
i remember back in culinary school always being amazed by making mayonnaise. the ingredients are simple, the technique is simple, the end result is amazing! but what amazed me most was the texture. it was very similar to pastry cream.
so i thought, can we make pastry cream like we would make mayonnaise?
the ingredients are similar too, so in theory it should work.
mayonnaise: egg yolks, vinegar, fat, seasoning.
pastry cream: egg yolks, milk, fat, sugar.
my only concern was the sugar, how would it contribute to the emulsion? will it break it or will it stabilize it? sugar helps the structure of meringue and sabayon, so i assumed it would do likewise here.
initial test recipe.
12 oz brown butter
1 cup milk
2 cups sugar
it was nowhere near like mayonnaise. instead it was more like a thick anglaise. since it had such a fat content, i decided to refrigerate it and hope for the best the next day. the next day the custard set into a beautiful thick custard, pudding.
so it kind of worked, but i'll keep working on the recipe.
mayo style custards: bacon, olive oil, foie, nut oils, etc.