Why does Alton Brown call for three types of milks in a recipe?
I'm looking at the ingredient list for Alton Brown's aged eggnog recipe, and I see the following:
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
Does the half-n-half play any specific role here?
I calculated the final fat ratio of the mix and it's ~20%
Wouldn't it be easier to just mix milk and cream to get the right ratio, skipping the half-n-half altogether?
By my math that's 3.25 cups of milk + 2.75 cups of cream.
Best Answer
The main purpose of the one part of Half-and-Half is to aid in homogenization of the one part of milk and one part heavy cream.
Per this article (toward the end):
Half and half is also a good solution for desserts that call for equal parts milk and cream, but have a tendency to separate. The fat has been homogenized in the half-and-half, so using it in desserts like panna cotta will deliver a smoother, more consistent result.
The half-and-half also enhances desired texture/mouth feel properties.
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Answer 2
milk and cream are usually sold in pint sized cartons, making this recipe call for convenient pre-measured quantities without leftovers of an infrequently used dairy item--which would not be the case if you omitted the half annd half. Homogenation aside, convenience may also have played a role in the recipe.
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