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Overheard a pastry chef say she never tempers eggs for custards
She just slowly streams hot liquid into the eggs while whisking constant and it comes out perfect every time. I tried it on a lemon tart filling last night and it saved me 15 minutes of fussing with a thermometer - has anyone else given up on tempering?
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thomas27514d ago
Perfect every time" sounds like the kind of thing people say right before their custard turns into sweet scrambled eggs.
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daniel85714d ago
Remember that time my friend swore his thermometers were calibrated and then served us custard soup with lumps?
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