lindatooo
Head Chef
I love making egg custard...very simple egg custard and I have no problems with it when I make it in the ramekins.....however....
When I try to make in in a big bowl I fail miserably! Have done the hot water bath, non hot water bath, very simple recipes, every book I have! (and I admit to collecting cookbooks like a fiend)
When I make it in a big bowl it looks like it's curdled - tastes good but the texture is awful and it's weepy.
Hubby has this fixation on custard in a big bowl...can anybody help?
signed, curdled in Portland
When I try to make in in a big bowl I fail miserably! Have done the hot water bath, non hot water bath, very simple recipes, every book I have! (and I admit to collecting cookbooks like a fiend)
When I make it in a big bowl it looks like it's curdled - tastes good but the texture is awful and it's weepy.
Hubby has this fixation on custard in a big bowl...can anybody help?
signed, curdled in Portland