This is also made from milk and eggs and is usually served instead of
cream with stewed or preserved fruit. "Boiled" custard is rather a
misnomer as on no account must the boiling point be reached in cooking,
for if the custard bubbles it curdles. As soon as the custard begins to
thicken the saucepan must be taken from the fire and the stirring
continued for a second or two longer. If the cooking is done in a double
boiler the risk of boiling is very much lessened.
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