yes
it is probably a liquid because if you even make it hot, it will still be liquid.
tempering
Custard powder contains cornflour, which doesn't dissolve easily in hot liquids. When added directly to hot liquids, it can clump up instead of dissolving smoothly. To avoid this, custard powder should be mixed with a small amount of cold liquid to form a paste before adding it to hot liquid to ensure it dissolves properly.
tempering
Custard is normaly a liquid, but the water abosorbes into a solid.
Liquid. The particles in custard are spread out slightly plus there is a rule to solids, liquids and gasses.Solid: Most should be able to be put down on a surface and stay where it is after it hits the floor. Sand stays where it is, custard will go all over the place.Liquid: Will usually spread out if dropped on the floor. Takes the shape of it's container and if it is neutralized it should be drinkable.Gas: Cannot be picked up and thrown.
To temper an egg for making a custard or sauce, slowly add a small amount of hot liquid to the beaten egg while whisking constantly. This helps raise the temperature of the egg gradually without cooking it, preventing it from curdling when added to the hot mixture.
it is a liquid with bits of solids so i'd say it's a liquid :D
hot custard
Yes and no. How many eggs did you use? What is the ratio of sugar and fat. Do you have an icecream maker. Eggs do not freeze well ,they coagulate, the moisture is squeezed out of them and they end up toughened and granulated,the liquid and solids separate. However Ice cream can be made from a custard base.
it is a liquid with bits of solids so i'd say it's a liquid :D
it is a liquid with bits of solids so i'd say it's a liquid :D