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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.

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11y ago
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14y ago

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.

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15y ago

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.

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15y ago

add more custard powder

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12y ago

buy it

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Q: How could you make the custard more runny?
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