my general recipe is: 2 egg yolks thicken 3/4 cup of liquid, and I usually put 2Tbsp of sugar per 3/4 cup milk. But I just can't get my technique right.
I cook them in ramekins in a double boiler in the oven set to 325F. The ramekins are small (about 1/4 cup each).
My timing is always off, so the custards either aren't fully set, or are completely curdled like scrambled eggs. Not to mention that the top dries out even if they aren't set fully.
Does anyone know what I am doing wrong?
I cook them in ramekins in a double boiler in the oven set to 325F. The ramekins are small (about 1/4 cup each).
My timing is always off, so the custards either aren't fully set, or are completely curdled like scrambled eggs. Not to mention that the top dries out even if they aren't set fully.
Does anyone know what I am doing wrong?