Show amis tai lot ake lue housewife 0 common causes of custard failure are cooking too bo long or cooking at too high I 1 a te temperature the custard should be set in a pan of hot water and baked in a moderate modera te oven degree calr ar t N only until i it t s s set e t or when a silver knife inserted in it comes out clean 0 muffins are classified as a drop batter which means that the mixture contains contain s a large proportion of liquid to the amount of flour there will be lumps in the batter but after baking the texture of the muffins is fine and even A little over stirring results in in the muffins having large holes peaked tops and tunnels 0 bake appleg apple with only a small amount of sugar so that the characteristic act flavor is not disturbed |