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Old 02-13-2011, 05:00 PM   #1
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Croissant Pudding Curdling issue

What is with curdling? I don't fully understand it. Of all of the times I made the dish described in the title, 3/5 times the custard became eggy like scrambled eggs. (<.<) Why is it this way? Is it something about bringing eggs to room temp or something? or the temperature of the oven?

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Old 02-13-2011, 05:47 PM   #2
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Does it happen when you mix the custard or after you have cooked it?
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Old 02-13-2011, 05:53 PM   #3
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Old 02-13-2011, 07:12 PM   #4
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I make croissant bread pudding often and have never had a problem with curdling... After I mix my custard and pour it over the croissants I let it soak for about 30-45 minutes before baking... Whats the recipe you use, and how do you execute it???
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Old 02-13-2011, 07:57 PM   #5
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That was going to me my next question.
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Old 02-13-2011, 08:49 PM   #6
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Quote:
Originally Posted by DaveSoMD View Post
That was going to me my next question.
I just made it, and it was fine for some reason. I'm not sure why though because as usual, I let it steep for 10-15 minutes. But I think it's because I used a different oven this time? Same temp though (350)
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