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Custards need to be cooked over low heat, whether they are baked or cooked in a saucepan. High heat causes them to curdle. If your custard is cooked on the stovetop, use a double boiler. Check custard for doneness by lifting spoon and holding for 15-20 seconds - if the spoon doesn't show through, your custard is done.
|Sheri Ann Richerson|