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Jim D.

Jim D.

The recipe seems to foresee what you had happen:  

Quote

The butter will seem to pool out of the mixture, and you may notice a few specks of curdled egg, but that’s a-okay.

 

And the author states at the beginning:

 

Quote

I don’t know how anything so curdled, coagulated, lumpy, and broken can turn out so
delicious, but this pie manages to defy the odds.

 

You are dealing with adding eggs to a warm caramel, so I don't think you can expect it to behave as a plain caramel would, and I would anticipate all sorts of ugliness occurring. But how did your pie turn out? 

Jim D.

Jim D.

The recipe seems to foresee what you had happen:  

Quote

The butter will seem to pool out of the mixture, and you may notice a few specks of curdled egg, but that’s a-okay.

 

And the author states at the beginning:

 

Quote

I don’t know how anything so curdled, coagulated, lumpy, and broken can turn out so
delicious, but this pie manages to defy the odds.

 

You are dealing with adds eggs to a warm caramel, so I don't think you can expect it to behave as a plain caramel would, and I would anticipate all sorts of ugliness occurring. But how did your pie turn out? 

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