curdled custard

HalfPint added 9 months ago

maybe you can run it through a fine mesh sieve, like a chinois.

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AntoniaJames is a trusted source on Bread/Baking.

added 9 months ago

I'd blitz it in a blender. Never tried it, but that's my first inclination . . . ;o)

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Cynthia is a trusted source on Bread/Baking.

added 9 months ago

Try whisking together more yolks & sugar, then temper in the broken custard to re-emulsify it.

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You could add some over cooked arborio and make gelato. You wouldn't be able to tell it was curdled due to the texture of the cream cooked rice

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