destrekor
Lifer
is being rubbery and slippery a problem of overbaking it? i know its the eggs, so if the custard is turning out with that rubbery texture and is slippery/sloppy, is that a sign to cook it less next time?
i've got a new recipe for bread pudding that claims to be thick. but i don't want to ruin it. if its not a problem of overcooking, how can it be avoided? eating it at restaurants, its very smooth and thick, like a real pudding. you really can't feel the eggs in the mix.
im making bread pudding tonight with some vanilla sauce, and just want to make sure its as perfect as possible. i love bread pudding and custard, but for some reason, the last two times i have made it (different recipe, and one was just plain custard) it was slippery/sloppy and had that somewhat rubbery texture to it. and i baked it for the minimum time suggested.
i've got a new recipe for bread pudding that claims to be thick. but i don't want to ruin it. if its not a problem of overcooking, how can it be avoided? eating it at restaurants, its very smooth and thick, like a real pudding. you really can't feel the eggs in the mix.
im making bread pudding tonight with some vanilla sauce, and just want to make sure its as perfect as possible. i love bread pudding and custard, but for some reason, the last two times i have made it (different recipe, and one was just plain custard) it was slippery/sloppy and had that somewhat rubbery texture to it. and i baked it for the minimum time suggested.
