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is of all importance here; just like an ice cube in separating hollandaise;, sauce, the cooling and whisking \ must be immediately administered1; 5 to be effective. ."H
A starch liaison may be added tc\ the custard to join the yolks and milk* in a more heat-tolerant mixture. Arrowroot and cornstarch, which thicken and cook at below-boiling^ temperatures, or fiber are used/’ sometimes in combination to lessen the gluey effect of the latter.
Sweating and cracking may occur j in a custard that has not curdled, for they are caused not by too intense a heat, but by too much heat over too long a period of time. The protein in the eggs twists up and wrings out a drop of sweat from the ordeal, or shrinks as though drying up, like cracks in the parched earth.
Testing baked custard about 10 minutes before its cooking time is over can prevent this; for often metal or glass containers accelerate the cooking more than thick ceramic custard cups. Slide a knife in the side of the custard; if it comes out clean, the custard is done. If the middle is not as firm as the edge, it will be by the time the custard has cooled, and chilling w ill finish off the setting.
A rule of thumb for baked custard is to set the dish in a pan of hot w ater that reaches 2/3 up the sides of the dish of custard, for 45 min. at 325 degrees for up to two-cup quantity. As the heat in the bath can creep up and boil the water, it is best to check' -he pan a few times while the cus-’ tard is cooking. Add a few ice cubes ’ if the water looks too hot.
While true custards are thick" ened by eggs along, the following recipes can all come under the head*ing of custards.
Soft custard
92.5%