Pearls Of Wisdom #9 (Resting Custards)

Why would you do this?

I found this rather fascinating.

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Any bakery or restaurant secret falls under the Old Indian Trick.

Fact; all egg casseroles are bound together with a custard mixture consisting of eggs and some dairy (whole milk, cream, and half and half can be used). Nosing around in bakeries large and small, I noticed that almost all of them prepare the egg and dairy mixtures for their quiches in advance. Whisking up a basic eggs-and-dairy mixture means that a bakery or restaurant can make a variety of different egg dishes with the same mix. Add different vegetables to each crust or pour it over stale bread. Some places take the concept a step further using the same basic custard for egg casseroles too. Each day a baker can mix up the custard and stash it in the fridge for the next day’s egg bakes.

When this mixture has time to rest, the fat and proteins can distribute more evenly making for a smoother, more even egg bake.

If you’re making an egg casserole at home, you don’t need to batch the custard in advance but your casserole will be better — creamier and more evenly cooked — if you can build it the night before, let it rest in the fridge, and then bake it the next morning!

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Ransacked from:

Google Why Resting Custer Makes Better Egg Casseroles Kitchn