custard

trev_teich

I'm making a savory custard and having some trouble. I've used 215g of cream foe every three large egg yolks. Bended together.that together, sealed and cooked at 182F for 15 min. Agitated then another 15 min, It was coming out grainy and not smooth and nice. The eggs started to scramble. I wanted to set them in ramekins after it was cooked. To server cold. Wa happened? 

Brendan_Lee_56950

Did you pass it through a sieve after the cooking? I have only done custard once this way but I had the same "oh no" experience and ended up passing it through a sieve and the result was velvety goodness.