Re: custard
Posted by: dhaley <dhaley@...>
I'm a major custard lover and have been making it for quite some time. I
don't think the holes have anything to do with the sugar because I used to
get holes in mine too and I use honey. What I have found makes the
difference is placing the custard in a shallow pan of water and baking it in
the water. Also make sure your oven is the right temp. When I started
getting alot of separation I discovered my oven was cooking 25-50 degrees
hotter than it should have been.
In regards to the pie shell. It is best to partially pre-bake it with foil
around the outside crust, or those protectors you can buy. Make sure your
oven is preheated to the right temp before pouring you custard into the pie
shell. Hope this helps.....Deanna