Why did my baked custard curdle?
I made a baked custard last night and while it tasted good, the texture was lumpy, like it had curdled. The recipe called for whisking together 4 eggs, 2 cups milk, 1tsp vanilla extract, and 1/2 cup confectioners sugar. The mixture was then poured into ramekins and baked at 325 degrees until they set. Mine took about an hour before they set up.
I’m wondering if. Should have strained the mixture before pouring it into the dishes? Or used a water bath?