Re: I must have done it wrong

[Guest guest]

LOL---

I love custards! So that can't be... so I'll answer the other questions

--- Dwen Lilly wrote:

> You could possibly have done one of several things.

>

> 1. Maybe the milk was not quite hot enough.

---- the milk (cream and water)was just starting to bubble around the edge, it

had a slight film on top

> 2. The milk has to be poured slowly and stirred into the egg mixture;

> otherwise you basically " cook " the eggs right then.

-----yep, did that

3. You might need a bit of added sweetener. Did you use 1/2 cup

> instead of the 1/4 cup that I use.

-----I used the 1/4 cup granulated splenda

>

> 4. You didn't cook quite enough to let it set. Ovens can vary in

> temperature and it might take longer in one oven than another. This

> should have come out with a nice brown top and a knife should come out

> clean when inserted in the pie.

-----Yep, exactly

> Did the custard mixture look like scrambled eggs? Was it " weeping " or

> was it still thin when you took it out? Custard pies do weep; however,

> the crust usually soaks this up and will get soggy after a day or so. I

> just poured the liquid off each day.

-------- No it didn't *look* like scrambled eggs; it was smooth & creamy

looking, the top was a light golden brown. Knife inserted came out clean.

> 5. Maybe you just don't have the taste for egg custard. ;-)

>

> Don't know if any of that helps.

>

> dwen

=====

Kathy

__________________________________________________

[Guest guest]

Don't know what the problem is unless it's that the lemon extract doesn't

mask the "egg" taste enough for you. Why not trying 1/2 vanilla and

1/2 almond (if you like the taste of almond flavoring) to see if it masks

it enough for you. Then add the whole 1/2 cup of Splenda rather than

the 1/4 cup.

dwen

Kathy M wrote:

LOL---

I love custards! So that can't be... so I'll answer the other

questions