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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 2 years ago

Freezing custard based pies is never a good idea because they tend to separate when thawing, and pulling away from the crust. You can freeze all the components before baking though - although whisking the custard back into shape is strenuous work. I love the freezer, and consider it to be the best friend of bakers and baking, but, alas, not everything can be frozen...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Thank you!