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Preparing custards


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6 replies to this topic

#1 mm84321

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Posted 27 November 2012 - 05:39 PM

For savory custards, is it preferable to cook in advance, then reheat at service, or to reserve the custard base in the fridge, then cook á la minute?

#2 Eastgate

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Posted 27 November 2012 - 08:06 PM

I'm not an expert, but I'm pretty sure the real experts will want to know whether this is restaurant service or family dinner.

#3 mm84321

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Posted 27 November 2012 - 08:16 PM

No, not restaurant service. I am just cooking dinner for myself on Thursday, and would like to know which way would be better.

#4 mm84321

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Posted 28 November 2012 - 04:39 PM

Input, anyone?

#5 Panaderia Canadiense

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Posted 28 November 2012 - 04:40 PM

Reserve the base and cook a minute. This prevents wateriness.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#6 mm84321

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Posted 28 November 2012 - 05:53 PM

Thank you very much.

#7 Eastgate

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Posted 28 November 2012 - 09:08 PM

I agree completely, if you're comfortable with guests in the kitchen or, if this is not an app, if your guests can entertain themselves while you're cooking the custard.

Make extra. One can wreck a custard, even if you're good; stuff happens.

But, definitely, if you can manage it, a la minute is better.