Custard broke mid-service and I had to scramble fast

I was running the pass at a packed Friday dinner in Portland and my creme anglaise suddenly split because the heat got away from me. Threw it in the blender with a splash of cold cream and a touch of cornstarch slurry, which actually brought it back smooth enough to plate. Has anyone else salvaged a broken sauce in the weeds like that?

2 comments

2 Comments

alice_barnes3520d ago

That move with the blender and cornstarch is exactly the kind of thing you learn to do after enough years of cooking. It's funny how in the moment you just pull from all the random tricks you've picked up and it works. I've noticed this same pattern in other parts of life too, like when you're fixing something around the house and just grab whatever tool or material you have lying around because the store is closed. It's like your brain stores up all these little workarounds and then when things go sideways they just show up. Good save, that's a solid trick to keep in the back pocket.

lily_sullivan8220d ago

Actually cornstarch works better if you mix it with cold liquid first before adding to hot stuff, been there done that.