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Boiling a custard made with tempered egg yolks?

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Boiling a custard made with tempered egg yolks?

icecone | Jul 15, 2010 10:35 AM

I made a cornstarch custard today by heating milk sugar and cornstarch, then tempering egg yolks with a little hot milk before adding the yolks to the pot, then putting it back on the heat to boil the mixture so that the cornstarch activates as a thickener.

I did not notice any grittiness from curdling eggs. Does tempering the egg yolks first mean that egg custards can be boiled without fear of curdling? Or did the cornstarch somehow prevent curdling?

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