Cooks' Question

How do I deal with a curdled custard?

Response

This needn't be a problem. With proper custard, a teaspoon of cornflour will prevent curdling happening in the first place. Or, if the sauce has curdled, it can be remedied. With egg-yolk sauces such as hollandaise, just use a fresh yolk and start again, adding the curdled ingredients to it.

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