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Tempering Eggs into Custard or Pudding?

November 10, 2006

How do I add eggs to a custard, banana pudding, cooked pasta dressing, etc. without them "cooking". I know there is a way I heard a long time ago about either when to add them or blending them?

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Thanks for any help offered!

Answers

By Jill (Guest Post)
November 10, 20060 found this helpful

The way I was taught to do it was to add a little bit of the hot liquid to the eggs, then add the egg mixture into the hot mixture. Usually about a quarter cup of hot mixture is what I use.

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November 10, 20060 found this helpful

Yep, that's it.. it's called tempering.

kitchensavvy.typepad.com/.../temper_temper.html

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November 11, 20060 found this helpful

The best way, Bonnie, is to use a double-boiler. Do you have one? If not, can you jury-rig a bowl which fits over the rim of any of your pots?

Put some water in the pot, fit the bowl on top, heat the water to boiling and reduce heat to medium-low (keep the water at a gentle boil). Pour your filling or custard or whatever into the bowl. Add the eggs. Stir constantly until quite thick. The eggs will of course cook (you want them to be cooked). But you won't have to worry about clumping and lumping and poor consistancy.

Good luck!

Cheers,
Rose Anne

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