Trying to understand how each ingredient affects the finished product. I followed the recipe. (was slightly over with the yolks) and the finished product came out quite dense. Like the consistency and texture of cream cheese. I was told that it was possibly from the extra yolk.
The second batch I decided to make sure the yolk was the exact amount and because I didn't like the heavy cream taste. I did 60% cream and 40% 2% Milk. It came out much better but the texture and consistency was not what I expected. I was under the impression that it should be more like a pudding. What am I doing wrong? Sugar salt temperature are all according to the joule app.
