Cooking Tips

Cook until just coats a metal spoon:
For stirred custard mixtures, the eggs are cooked just right when a thin film adheres to a metal spoon when dipped into the custard. Stirred custards should not boil. This act of coating a metal spoon is 20 to 30 degrees below boiling. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration. View all the cooking tips >