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Dear Marilyn,
Thank you for your tip on salvaging scorched custard. Today, while making fruit tarts, I was faced with the same situation and my creme patissiere worked out just as you mentioned.
Here are a few more tips that may help others in a similar pinch when making custard:
1. Use as double boiler whenever possible (A stainless steel mixing bowl over a saucepan of water also works.)
2. Heat resistant yet pliable silicone cooking spoons are great with thick liquids; they can scrape the sides and bottom of a pan over a flame.
3. Take action at the very first scent of scorching, or at the first sighting of any darkened bits in the custard.
4. Do not scrape the bottom of a scorching pan and cease all vigorous beating or whipping in order to avoid loosening the bitter burnt bits and as to not break them into smaller bits.
5. Immerse a hot scorching pan quickly in a larger pan or tray of iced water.
6. Carefully pour the custard in a medium to med fine sieve. Allow it to pass without pressing or forcing any of the solids through. Be patient, as it may be thick. If the custard is too thick to pass through, gently stir in a few drops of milk or cream until the consistency allows it flow through the mesh with its own gravity in a fresh clean pan.
7. If re-thickening is needed, add a pinch of flour or starch diluted in a tablespoon or so of cold water and then mix it well in the custard while off the heat, before you continue cooking it in the clean pan. Take care not to mute the taste with too much flour or starch.
8. Add the almond extract to the hot finished custard as it's cooling down, not before. Hazelnut [filbert] extract, or nut-flavored liquors can be substituted. Maple flavoring can also be substituted but use sparingly to not overpower the fresh fruit flavors.
9. A light sprinkling of freshly toasted sliced nuts around the edge of the tart after glazing is an attractive way to integrate the added nut taste, scent and visual to the finished tart. (I always have nuts on hand in my freezer.)
Hope this helps.
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