These look amazing. One general question about this and other recipes. When the recipe calls for "milk", should it be whole milk? Is the fat in the milk implicitly part of the recipe? The recipe link calls for half&half or milk, so I'm assuming whole milk for this one, but I've wondered about other recipes as well - particularly since we usually only have skim in the house. Thanks! Bob, unless a particular milk is specified, use any kind. The lower fat milk you use, the less tender your baked stuff will be, that's all. Always a balancing act... PJH

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