Baking Bothers: Perfect Custard

Q. My custard always seems to curdle. How do I stop this from happening?

Andy Bates says: Cook your custard mixture over a very gentle heat with a whisk or a rubber spatula stirring continuously until thickened and remember never boil!

Stirring all the time distributes the heat evenly and stops it from curdling.

Don't worry if your custard isn't perfectly silky and smooth - you can always pass it through a sieve to remove any little lumps.


Tuck into Andy's Custard Tart recipe >>

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