While creme fraiche quiche has a creamy, velvety, intoxicatingly rich flavor and texture after cooking, the custard before cooking smells a little funky as all cultured creams do. Imagine it: you've have your custard mixture in your stainless steel bowl all covered snug with plastic wrap and situated just so in the floorboard. Throughout the commute you check to make sure it's secure and comfortable. When your workplace is in sight and you are about to turn into the parking lot, you notice a slightly piquant dairy odor.
TERROR OF TERRORS! Your floorboard is completely white, the bowl is in its original upright position, the plastic wrap is still completely in place, and yet the contents of the bowl are sloshing and seeping into the darkest recesses of your custard colored Camry. Welcome to my Monday morning. While I ponder how to remove the custard funk from my vehicle, you enjoy this amazing recipe courtesy of Joy the Baker. This girl has got it goin' on. Her recipes are so inspiring, her sense of humor is grand, and she's one of those people you know was just blessed with loads of common sense.
Mine right after it came out of the oven all puffy in its custard glory and puff pastryness:
The glorious thing is that I was able to make cheese straws to go with my soup tonight with the scraps leftover from trimming the edges of the pie crust: