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Watery custards?

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Watery custards?

Ichabod | Feb 9, 2009 10:10 AM

From time-to-time, when I make egg-based puddings and/or custards, the finished product will contain a thin layer of water in the bottom. I thought I could solve the problem by using a water bath to control (and moderate) the heat but to no avail. I made a corn pudding this weekend, cooked it in the water bath, and, voila, the layer of water was there. Any help?

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