Help, I'm trying to make an egg custard tart and the custard always turns out runny with clear liquid.
I'm using whole milk and I've tried with whole eggs and just egg yolks, whole eggs seem better but not by much. Any suggestions as to what I might be doing wrong? Or does anyone have a fail safe recipe I can use?
I'm using whole milk and I've tried with whole eggs and just egg yolks, whole eggs seem better but not by much. Any suggestions as to what I might be doing wrong? Or does anyone have a fail safe recipe I can use?