Home Cooking 7

Froth on my custard

Tom Meg | Oct 12, 200504:11 PM

Any tips for eliminating the unsightly froth on the surface of my custards?

I'm not talking about the spongey texture that comes from overcooking, but that eggy foam that builds up as you whisk the hot cream into the egg and sugar, and then bakes into an unappetizing froth on top of the otherwise nice-looking ramekin of custard.

I've thought about pouring it through a strainer before pouring into the custard cups, but I wouldn't want to lose any vanilla flecks in the process.

Link: http://tomness.blogspot.com

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