So disappointed. So, did scalded and un scalded milk. Scalded is the way to go. Consistency changes with scalding. I recommend adding the yolk from the egg white into the custard.
So my issues are; 1. possibly 2% milk doesn't work with this recipe. I made 3 pies to test and I had to cook for 45 to 50 min to get the custard to set. 2. I had water two out of three times between the crust and custard. 3. It was very eggy, and I like that but not many others do. This recipe seemed to have double the milk compared to other recipes which may be why it was such so wet at took twice the listed time to cook. Unless your a custard wizard, done use this recipe.
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So disappointed. So, did scalded and un scalded milk. Scalded is the way to go. Consistency...