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xiphiasAfter re-reading the recipe, I realized that there are no ingredients in it that would lead to, y'know, congealing. Cream, sugar, egg yolks, vanilla.
That's egg nog, not custard.
The only reason it congealed to the extent it did was because I used the NORMAL person method of separating eggs, of pouring it from eggshell half to eggshell half, instead of the way I normally do, with my bare hands. Because of that, there was some albumen in it. Had I done a better job of separating the eggs, it wouldn't have even STARTED to congeal.
It's the recipe's fault, not mine. As such, I'm kicking myself for not noticing that the recipe was flawed before I started making it.
That's egg nog, not custard.
The only reason it congealed to the extent it did was because I used the NORMAL person method of separating eggs, of pouring it from eggshell half to eggshell half, instead of the way I normally do, with my bare hands. Because of that, there was some albumen in it. Had I done a better job of separating the eggs, it wouldn't have even STARTED to congeal.
It's the recipe's fault, not mine. As such, I'm kicking myself for not noticing that the recipe was flawed before I started making it.