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Custards and Flans Tips

Custards and Flans Tips

Custards and flans should be cooled to room temperature before refrigerating.
The minimum egg-to-milk ratio for a properly thickened custard is 1 egg and 2 tablespoons sugar to 1 cup milk.
A firmer custard can be achieved by increasing the amount of whole eggs to milk.
Two egg whites can be substituted for 1 whole egg.  (If you're doing this for health reasons, be aware that there will be a difference in flavor and color.)
Lightly beat eggs with a whisk, egg beater or electric mixer just until blended, then lightly mix in milk.
If froth has formed from over beating, skim it off before baking custard.

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