 | Custards and flans should be cooled to room temperature
before refrigerating. |
| The minimum egg-to-milk ratio for a properly thickened
custard is 1 egg and 2 tablespoons sugar to 1 cup milk. |
| A firmer custard can be achieved by increasing the amount
of whole eggs to milk. |
| Two egg whites can be substituted for 1 whole egg.
(If you're doing this for health reasons, be aware that there will be a
difference in flavor and color.) |
| Lightly beat eggs with a whisk, egg beater or electric
mixer just until blended, then lightly mix in milk. |
| If froth has formed from over beating, skim it off before
baking custard. |
