Before 1600, "custard" referred to a pie's crust, not its filling.
The fresher the egg, the more pronounced the chalazae.
"Put all your eggs in one basket and watch that basket." - Mark Twain
Alton: What forces could possibly convert this messy bowl of goo into a disk of lovely goodness. Well, why are you looking at me? She's the mad food scientist!
Alton: When we first cracked the egg files, we chose to concentrate on isolated applications, keeping the egg safely quarantined. But the time has come to unleash the most potent combination since nitro and glycerin. Dairy ... and eggs. Once combined, this duo can be transformed by heat into a creamy quasi-solid possessing infinite versatility. Bread pudding, pastry cream, créme Anglaise, ice cream, créme brulée, sabayon, quiche and créme caramel -- a.k.a. flan -- are all born of the protean substance that we call custard.
This episode marks the second and final appearance of MFST (Mystery Food Science Theater).
Chorus: Spam, Spam, Spam, Spam...
This is a well-known skit from Monty Python's Flying Circus, broadcast in 1970.
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