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I made custard using this recipe: https://www.taste.com.au/recipes/traditional-vanilla-custard/0441faec-b569-4b1d-87d3-782d73fc52d4
When I put it away while warm it was smooth and nice but when I tried it the next day after being in the fridge it was sort of gritty.
After some time (20 seconds) in the microwave it was smooth again and when it cools to room temperature it's still smooth, only at fridge temperature does it go gritty.
When searching on Google all the results said that the eggs curdled but that doesn't explain why it's only gritty when cold and not when warm.
Does anyone know what happened to make it gritty only when cold?
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- 7 months ago
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