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mm84321

Preparing custards

7 posts in this topic

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?

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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.

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

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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.

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