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Precautions for Custards Made with Vinegar

If a soft custard mixture is to be made with vinegar or tomatojuice, as in some salad dressings, the custard should be removed from the heat the minute the mixture begins to thicken. Hot acid coagulates egg and then very soon begins to digest it. This process makes it thin instead of thick. If an acid custard mixture has become thinned by cooking it for a minute too long, it must be thickened by adding more egg or by thickening it with flour, following the directions for starchy sauces. Custards made with vinegar require more egg than other custards to secure the same degree of thickness.