QUESTIONS
What is the purpose of eggs in custard?
Why are eggs beaten slightly for custards?
How do Steamed Custards and Soft Custards differ in method of cooking?
What are the tests for sufficient cooking of each?
What is the purpose of straining custards? Why is Steamed Custard strained and flavored before cooking, and Soft Custard, after cooking?
In what condition is the egg when a custard is curdled? How can a curdled custard be made smooth?