Custard Tips

From Sharon Tyler Herbst’s book “The New Food Lover’s Tiptionary” (Hey,I don’t write the title’s, I just report them).

  • Stirred custards are generally made in the top of a double boiler over hot, not boiling water. High heat can scorch the milk and/or cause the eggs to separate.
  • Constant stirring is needed in order to allow the protein from the eggs to coagulate.
  • If a custard begins to curdle, pour it into a blender, cover and process until smooth (starting at a slow speed and gradually increasing to high). Return the custard to a clean pan and continue cooking.
  • Or you can pour a curdled custard through a sieve into the cold bowl.
  • Cook the custard until it reaches 170 degrees F on a candy thermometer.

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