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Taken out of their suspension in the mixture by too high a heat, the egg particles contract and harden, forming lumps that hold no liquid. The creaminess is lost; the custard is more like a soft scrambled egg.
Prevention of curdling is as easy as using a candy thermometer in the custard mixture to show when the critical temperature is at hand. A basic consideration is using a double boiler for slow, controlled cooking or a thick pan for even heat distribution.'
Another is a ready-standing bowl to pour the curdling mixture into at the moment one realizes the mixture has gone too far. Wicking the steaming custard in the bowl can bring down the heat and rescue the mixture from permanent damage. Speed
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