I'm in the process of making a pumpkin custard and my first round did not turn out well. I followed the directions and it looks like mush, not custard. The recipe falled for 'egg beaters' and that is what I went with. However I think that the egg beaters are the demise of my custard. Any suggestions for the next round? Will real egg help?
2007-11-11
12:15:06
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4 answers
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asked by
Pretty_Trini_Rican
5
in
Food & Drink
➔ Cooking & Recipes
I did indeed put the ramekins in a baking dish about half way filled with water.
2007-11-11
12:32:53 ·
update #1