at the risk of offending or sounding stupid, how do you know it's 'too thick'? have you made the recipe before? or is it an assumption? what does 'too thick' mean here?you can't stir it? have you compared the recipe to others with regards to ratios of sugar, eggs, dairy? i would suggest starting with this latter step and if your recipe is not far off of other recipes, then it may just be your assumption that something is wrong when actually nothing is wrong...Does that make sense?
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