Super Quick Savory Custard

A luxurious base to appreciate ferments

I’m a big fan of leftovers, even though all too often they just get reheated and fall short of their freshly made selves. There are exceptions, of course: anything cooked low and slow like braises, soups, and stews. Somehow temperature and time melds the comforting flavors making them taste even better the day after.

The deep flavors of these dishes are…