Show CUSTARD A soft custard should be cooked slowly in a double boiler and stirred almost constantly. If a custard is cooked in this way at a temperature lower than boiling a longer time is required but the custard is smooth and velvety. When it coats the spoon the custard is done and should be removed re-moved at once from the heat and cooled rapidly. Setting it in a pan of cold water will stop the cooking and prevent the custard from curdling. curdl-ing. Aa overcooked soft custard that has curdled can be made smooth by 'beating with a dover egg beater. . |