I know. I shake my head when I see people trying to make lemon curd over a double boiler........!
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i believe its breaking all the rules, but it comes out great!
That's how I cook my lemon curd too!
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Originally Posted by jessiquina
we make this recipe all the time . i like to actually wisk it vigorously while it comes to a low boil (after the egg yolks have been...
I really really doubt it's the extract. I would suspect overcreaming your butter/sugar may be the problem, or the oven temp may be the problem.
Here is a list of causes of sunken...
The best thing to do is buy a pastry book outlining the basics and bake your way through it. It's amazing what you can learn just by baking on your own. My favorite book on the basics is "Baking and Pastry, Mastering the Art and Craft"...
Has anything changed recently, such as the brand of a certain ingredient or perhaps the heat in your oven? Do you have a thermometer in your oven to make sure it's baking at the right temp? Is it possible you may be over creaming your...
I've used about every kind of cake there is out there to carve with, and the only ones I don't recommend are sponge cakes, angel food, and heavy dense cakes that crumble, like carrot cake. I've been able to carve nearly every other...
On another note, I wrote a blog entry about caneles, and my use of a Nordicware baking pan to make rose shaped canele:
http://valanne.vox.com/library/post/cannele-si-vous-plait.html
