4 Problems When Making Custard: How to Revive the Dish
Custard is one of the most popular seasonings for various baked goods, from berry tartlets to Napoleon cake.
However, not every housewife can make it the way she wants.
Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova is ready to list the main mistakes and tell you how to correct them.
Common mistakes when making custard
One of the most common mistakes is the appearance of lumps. This problem is associated with insufficient intensity of mixing the mass or too high a fire on which the cream was prepared.
The second problem is the stratification of the custard. Stratification and burning are the result of a violation of the technology of preparation of the product. Therefore, be sure to monitor which ingredient you add after which, and observe the temperature regime.
Another common problem is a violation of consistency. If the cream is too liquid, you can add flour to it. If it is the opposite, then there is too much flour.
The fourth problem is the eggy taste. And here is a life hack: if you leave the finished cream in the refrigerator for 6-8 hours, this problem will disappear by itself.
Previously, we listed the common mistakes in the process of making cupcakes and cakes.
