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Salvaging a slightly curdled curd

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Salvaging a slightly curdled curd

Curtis | Jun 10, 2006 09:18 PM

Just because an orange curd is called so doesn't mean it should have the grainy texture of sandpaper. Now, my preferred method of salvaging an overcurdled custard is typically cornstarch, but does anyone else have tried and true methods of salvaging custards/curds? Using other starches, or none at all?

Alas, I hurt my curd this time with a makeshift double boiler that didn't quite have the right dimensions and ended up with the bowl touching the hot water bath.

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