throw it out. Typically custard curdles because the eggs weren't tempered when mixing with the hot milk. ALWAYS add the scalded milk a spoon at a time to the egg yolk/sugar mixture and stir well. Never put cold egg yolk into hot milk.
You can strain it and thicken the juice by adding cornflour or arrowroot. Make a cream with a teaspoonful added to a tablespoon of the juice. When smooth add to remaining juice in a saucepan. Boil the juice whilst stirring continuously to avoid lumps and it will thicken. If not thick enough repeat 'cornflour and juice step' and boil again.
I just successfully fixed a curdled creme anglaise (12 egg yolks, 210g sugar, 1 litre of mixed cream and milk) by whisking in another 2 egg yolks in a metal bowl over a gentle heat.
add more custard powder
buy it
There are many causes of a runny nose. This could be due to an allergy such as hay-fever which is more common during the spring and summer months. In this case the pollen is causing the runny nose. It could also be due to the sufferer having a cold. In which case a number of viruses could be responsible.
It shouldn't be runny at all. Maybe you aren't cooking it long enough or your measurements aren't right. You could just have a bum recipe. Pecan pie, if done right, shouldn't be runny. When baking the pie, there should be no more jiggle to it when its done.
No, they are more like cousins. Pudding is a sweetened milk that uses flour or cornstarch as a thickener. Custards use eggs instead of flour. Where puddings are very creamy, custards are thicker and more velvety in texture. Custards are also more commonly baked than puddings are.
If the dough is too runny, adding flour to it will make it easier to form and bake.
If it was bitter the blueberries probably weren't quite ripe enough, if it was runny add a little more flour to help soak up the juice and make a thick sauce.
You can walk on custard as it behaves more like a solid when weight is applied to its surface. This is because of the inherent qualities of cornflour.
Theoretically yes, in practice.... don't bother. You can get Provamel custard which is much more reliable!
Viscosity is a measure of the thickness or how runny a liquid is. More viscous means thicker and syrup-like. Less viscous means more runny and more like water.
yes the more Eggs that you put into the custard dose affect the color of it because if the egg yolks.
Not much, although because frozen custard is made using extra egg-yokes, it does have more cholesteral and slightly more fat calories.
One of the throat infection symptoms is runny nose along with throat pain. However, it is not always necessary that you will get a throat infection if you have a runny nose but you are more susceptible to it as your immunity is low.
Viscous means how thick a LIQUID is and how tightly the particles are packed together if the liquid is thick(less runny) it is more viscous if the liquid is thin(more runny) it is less viscous