Grainy custard
Asked on 3 Apr 2019 by Anthony Hylton
Lindsey, I have followed Delia’s custard recipe for her trifle several times; egg yolks, whole milk, cornflour etc, but every time, despite being very careful about heating the sauce gently, it ends up grainy rather than smooth. What am I doing wrong?
Am I over cooking the sauce? (I have watched Delia cook the sauce until it splits, but gets it back to smooth consistency as a result of the cornflour.)
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Hello,
As it’s happened a few times you’re probably setting the heat too high. Reduce the temperature down a little, keep whisking and be patient.
Best wishes
Lindsey