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I regularly make a baked custard, they all turn out well but I have a problem as the leftover custard tends to weep (I seem to get a lot of water in the dish with the leftover custard). I bake the custard in a Pyrex dish in the oven for the correct time. I use 3 eggs and 1 pint of milk, a couple of tablspoons sugar, a little salt and I sprinkle nutmeg on the top. Have you any suggestions that may help me? Thanks, Tommy.
Posted by gunner32. Answered on 25th Feb 2012 at 12.00Read The Answer
I have tried if most of the cake recipies from your site and always always hve the same problem - the cakes cook from the sides but stay uncooked in the middle. If I try to cook it further for a few minutes then the result is it that the sides over cook and harden and the cake becomes hard. What am I doing wrong? Please help! Much Love, Arpita.
Posted by arpita.b01. Answered on 24th Feb 2012 at 12.00Read The Answer
Hi Nigella Team, I've baked the Devil's Food Cake (Kitchen, p254) on two occassions now, using 20cm sandwich tins and following the recipe meticulously. The layers are very thin, only about 2cm each - what could be the reason for this? I have a Thermofan oven, so this also can't be the cause. Thanks!
Posted by Anrie. Answered on 23rd Feb 2012 at 12.00Read The Answer