Just a tip, cook the curd in a double boiler like a custard, that's a pot with simmering water in it, and a metal bowl on top (quick easy double broiler) make sure the flames arent licking up the side of the pot and you will have minimal scorching/curdling. In Addition, for a more set but still oozey curd (for pies, tartes, ect.) add 1/2 cup of Agar Agar molecular stabilizer for a great turnout!
Experience: Pastry Chef for 4 years, Executive Chef for 3 at a 4.5 star resort
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Just a tip, cook the curd in a double boiler like a custard, that's a pot with simmering water...