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 as a 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 typically best to mix the starch with the egg yolks before tempering. This method allows the starch to be evenly distributed throughout the yolks, helping to prevent clumping when you add the hot liquid. By incorporating the starch first, you also create a smoother texture in the finished custard. Temper the yolk-starch mixture by gradually adding the hot liquid, whisking constantly to prevent the eggs from cooking too quickly. Enjoy your custard-making!
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