On Wed, 01 Aug 2007 11:58:58 -0700, Harlett O'Dowd
<chris.connelly@worldspan.com> wrote:

>I've gotten pretty good at making flourless custard/puddings like
>creme brulee and flan, but now I'm branching off into eclairs and
>dacquoises and the recipies I have *do * call for flour and/or
>cornstarch.
>
>I heat the milk or half-and-half fine, then in the mixer put together
>the eggs, flour et al - and that's fine.
>
>However, when I add everything together and return it to the stove,
>the custard gets lumpy and even starts to stick to the sides and
>bottom before it returns to a boil.
>
>It tastes allright and hasn't curdled or anything, but I know I'm not
>doing it right. Would a double boiler help? Is the heat too high? Too
>low? Should I be whisking while it heats rather using a wooden spoon
>to stir and keep the stuff off the bottom a la creme brulee? Is there
>something else obvious that I'm overlooking that would make the
>difference here?

The way I was taught to make custard was to mix the cornstarch and
sugar together in a jug and add about a quarter of the milk for the
recipe to it, then make sure it's absolutely lump-free (the sugar
grains help break up the cornstarch lumps...)
Heat up the rest of the milk/cream on the stove and when it comes to
the boil turn the stove down to low and gradually pour in the
thickener, stirring all the while. Then heat it as necessary to
thicken it, but don't stop stirring for a minute until it's done!