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The solution: Slowly whisk a thin stream of the hot milk mixture into beaten raw eggs in a bowl. Tempering will heat the eggs gradually without cooking them completely. The milk-egg mixture can then be returned to the pan and cooked as the recipe requires. Be patient cooking, though: If you crank up the heat after tempering, you can still wreck things, even with the inclusion of flour or cornstarch helping to stabilize. A small jump in the pudding’s temperature can lead to coagulation.