We researched CC for a lemon cream recipe so that we could use up some of our egg yolks and to decorate a cake recipe we were trying today. We have a couple of questions:
1. Why would the lemon cream (sugar, cornstarch, water, egg yolks, butter) turn brown in color before it finished turning into a pudding consistency? Is it the eggs? Do you normally add yellow food coloring?
2. We found a 1985 Wilton Yearbook that had a stabilized whipping cream recipe. The only difference between what we've normally made and Wilton's recipe is that Wilton added a cooled mixture of water & unflavored gelatin that has been heated for a couple of minutes. Our question is: What does the gelatin mixture do?
Paul * Peter
We researched CC for a lemon cream recipe so that we could use up some of our egg yolks and to decorate a cake recipe we were trying today. We have a couple of questions:
1. Why would the lemon cream (sugar, cornstarch, water, egg yolks, butter) turn brown in color before it finished turning into a pudding consistency? Is it the eggs? Do you normally add yellow food coloring?
2. We found a 1985 Wilton Yearbook that had a stabilized whipping cream recipe. The only difference between what we've normally made and Wilton's recipe is that Wilton added a cooled mixture of water & unflavored gelatin that has been heated for a couple of minutes. Our question is: What does the gelatin mixture do?
Paul * Peter
The gelatin gives the WC a lil firmness.
Did it turn back to lemon color?
Mike
Thanks, Mike, regarding the whipping cream & gelatin issue.
No, the cream didn't turn back to yellow...It's more like a dark yellow & coppery-looking mixture....It tastes incredible, though.
Paul and Peter
Thanks, Mike, regarding the whipping cream & gelatin issue.
No, the cream didn't turn back to yellow...It's more like a dark yellow & coppery-looking mixture....It tastes incredible, though.
Paul and Peter
I would think it had to do more with the yolks. Could it be liked the yolks cooked a lil more than needed? I don't know just tossing ideas. I've never had it happen. Glad it tastes good though. Add it to some whipped cream. 
Mike
the only time I had my lemon custard discolour was when I used an "oldish" pot. Did you use a teflon coated pot or you know a good coated pot?
Never had it happen since, but I only make it in a coated pot now
OHHH Good catch.
Mike
Quote by @%username% on %date%
%body%