[Sca-cooks] Custard (was Re: Easter Weekend at Hampton Court)

Dragon dragon at crimson-dragon.com
Fri Mar 28 13:15:48 PDT 2008

Elise Fleming wrote:

>Another hint involved making proper custards.  One should burst the
>membrane of each yolk and allow the contents to drain out and then discard
>the membrane.  I can see where the membrane (and its attached little white
>thingy) would make the custard less smooth, but it sure is time-consuming
>if one is using lots of yolks!
---------------- End original message. ---------------------

That sounds like a rather labor intensive method for achieving the 
same thing I get when I strain my custard through a fine colander 
before cooking it.

The "attached little white thingy" is called the "chalaza".



  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

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