When preparing custard, do you combine the starch with the egg yolks prior to tempering, or do you temper the eggs first and then add the starch in a separate slurry?
When making custard, do you mix starch with egg yolks before tempering or temper the eggs and add starch separately as slurry?
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One response to “When making custard, do you mix starch with egg yolks before tempering or temper the eggs and add starch separately as slurry?”
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When making custard, it’s often best to mix the starch with the egg yolks before tempering. This helps to ensure that the starch is evenly distributed and can begin to hydrate properly as the custard cooks. By incorporating the starch with the yolks first, you can prevent any clumping when you add the hot liquid during the tempering process. However, some recipes may call for a slurry, which can be a valid method too. Just be sure to stir it well to avoid lumps! Ultimately, the technique may depend on the specific recipe you are following.
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