Mastering Proper Custard Consistency

Achieving perfect custard consistency requires understanding starch gelatinization and temperature control. The custard must reach full boiling point to activate the cornstarch properly - this prevents liquid centers that plagued the original. Whisk continuously during cooking to prevent scorching and ensure even thickening. The mixture should coat a spoon heavily and hold soft peaks when whisked. Cooking for 2 additional minutes after thickening ensures the starch is fully activated and won't break down later. Straining removes any lumps and creates silky smooth texture. Proper cooling with plastic wrap prevents skin formation while maintaining consistency.