How to stop powdered custard after being made from going lumpy in a Bane Marie?
I have been making powdered custard, passing it through a sieve into a serving jug, cling filming it and then placing it into a bane marie.
When I go to use it to serve it has gone slightly lumpy and I don't have time to pass it through a sieve again. Why is this happening?
I thought the process of the Clingfilm stops the custard from creating a skin ontop.
Or do i still need to stir every now and then whiles its keeping warm in the bane marie.
- Nikki PLv 76 days agoFavorite Answer
Press the cling film directly on the surface of the custard. This will prevent a skin from forming, that is where it gets lumpy
- deniseLv 76 days ago
The cling film stops the custard from 'skinning' when its sits in a bowl to 'cool' not to keep warm.
- TavyLv 77 days ago
Why are you passing it through a sieve, it should not be lumpy you are adding too little milk, a bane Marie will steam it making it more lumpy.
Sorry can't work out what you are trying to do.