How can I stop my custard from curdling?
My custard curdled yesterday, it’s so annoying as we really want beautifully smooth custard when we go to such an effort! The key thing with custard is to go gently. Heat gently and go slowly. If the custard gets too hot, it can split. This is when the proteins in the egg yolk solidify and yes what have you got lumpy, grainy custard. If you keep a close eye on what you are doing, (don’t get distracted and accidentally leave to boil like me) your custard should be wonderful.
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