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I have nearly a quart of sour milk and about 12 egg yolks I need to use up. Is the ratio of milk to eggs important, or can I just throw it all together and it will turn out ok?
 

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Mainly, yes. A little yolk goes a long way, but you could maybe use up like 6 yolks for a really rich custard and do something else with the rest. But, to know for sure I'd check out epicurious or another recipie database for more ideas. Good luck!
 
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