Thickening a Custard

If I had a penny for every time I had a cauldron of bubbling nondairy milk boil over and redecorate the kitchen … Well, I think you know how the rest of that goes. It’s not at all hard to thicken ice cream bases, custards, or puddings, but the key is that you must give it your undivided attention. Whisk vigorously before turning on the heat to break up any possible clumps hidden anywhere within the mixture, and then make sure that you never venture above medium heat. Medium-low is a better bet for the easily distracted, just as an extra measure of insurance. Whisk occasionally at first, every few minutes, to ensure that nothing is sticking to or burning at the bottom of the pot. As bubbles begin to form around the edges, keep stirring constantly, with one hand hovering above the heat control. A rapid boil can quickly overflow the confines of any pot, so as soon as it’s reached that stage, immediately kill the heat and move the whole pot off the burner. Keep whisking for a minute longer, to help facilitate the cooling process and ensure that no lumps form right at the end.