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Bakersfield, California

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Reviewed Savory Coeur a la Creme

Dec 10, 2012 in Food Network Community Toolbox on

In regards, to some of the comments about curdling, I thought I would put in my two cents. Cream can curdle when exposed to acids. When cream ages, there is a natural build up of lactic acid. This build up of acid, in combination with acidic foods, can cause your cream to curdle. I would suggest for recipes like this one and others with a "crea"

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