20 hours ago, Smithy said:I just read AB's recipe. It says that as soon as the curd is put into a clean container you should put plastic wrap directly on the curd. I don't see a reason given, but I wonder whether it's to prevent that foam, caused by -- I dunno, separation of some sort?
I think the plastic wrap is to prevent a rubbery skin forming on the surface, as sometimes happens with custards. I saw some mention of foaming when using recipes with egg whites as well as yolks but this recipe is yolk only.
It does look like a separation, I wonder if it's something to do with the temperature of the curd before adding the butter? @Kim Shook, does the foam taste buttery? Or like any individual ingredient?
Edited to add: Found this in one of the recipe's comments:
IF IT'S TOO THIN, REHEAT IT OVER SIMMERING WATER WHISKING LIKE CRAZY UNTIL IT'S LIKE PUDDING. I did this even after I had added the butter and the consistency was way better, like a pudding. Good flavor.
