Custard Mixtures

Custard mixtures are usually baked in a water bath is because one of the major components (eggs) are extremely heat sensitive. The eggs, when making custards, must be protected against aggressive direct heat exposure or they will curdle. So, placing the dish containing the liquid mixture in a large hot water bath cushions the custard from such excessive heat (as does a small folded washcloth) and helps the mixture to cook more gently.

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