Reheat custard without curdling by using low, even heat and steady stirring, so the sauce returns to a smooth custard instead of splitting. Here are the key custard temperature targets and plain methods for warming custard, with quick custard troubleshooting for leftover custard.
Essential Concepts
– Low heat, slow pace, constant stir
– Heat to 155 to 165°F (68 to 74°C)
– Stop before 175°F (79°C)
– Double boiler or brief microwave bursts
– Strain if lumpy, then rest
