If your custard isn't coating the back of a spoon and yet you've used the correct ratio of ingredients, you might simply need to turn the heat up very slightly, be more patient, and cook it for longer.
You can fix a runny custard by cooking it for longer, adding a thickener, such as cornstarch, tapioca starch, or arrowroot, or incorporating a setting agent, like dissolved gelatin.
Making a liaison to thicken your custard involves whisking eggs and cream, then ladling in a small amount of hot custard to prevent the eggs from scrambling.
Whisking the hot cream into your sugary egg mixture rigorously and quickly is crucial to avoid the risk of making a grainy scramble.
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