for xmas i decided to make a sherry trifle. i was doing great until i got to the custard. i seems to have some kind of block about it. in the past i've watched a nicely thickening custard turn to scrambled egg in seconds and wanted to avoid a repeat of that. so this time i undercooked it and it was too thin -- not thick at all.
i've heard about heating it until it coats the back of a wooden spoon and you can run a straight line through it with your finger, but is there anything more specific than that -- like temp? at what temp will the egg start to scramble and is it past the point of recovery then?
your advice is much appreciated!
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