I often have quiche custard leftover from one week to the next. It is sometimes “on the edge”. When I use it in combination with fresh custard it add a subtle but complex taste and a lightness in texture. “Expired” dairy when use correctly is wonderful.
Years ago, a piece in “Art of Eating” talked about aging Eggnog, this made me consider my aged custard.
I also got this from a dear friend: "Giacomo made a beautiful breakfast cake with leftover pie dough from pumpkin pie, old ricotta and VERY sour already whipped cream. The newest creation in our household for old dairy--a constant and enjoyable weekly challenge." Here's to aging and aged! Both dairy and human!
I often have quiche custard leftover from one week to the next. It is sometimes “on the edge”. When I use it in combination with fresh custard it add a subtle but complex taste and a lightness in texture. “Expired” dairy when use correctly is wonderful.
Years ago, a piece in “Art of Eating” talked about aging Eggnog, this made me consider my aged custard.
As always, I enjoy your writing!
I also got this from a dear friend: "Giacomo made a beautiful breakfast cake with leftover pie dough from pumpkin pie, old ricotta and VERY sour already whipped cream. The newest creation in our household for old dairy--a constant and enjoyable weekly challenge." Here's to aging and aged! Both dairy and human!