Servings |
10pieces |
|
|
To make a cartouche, tear off a piece of baking paper the same size as the saucepan. Fold the paper in half, forming a triangle. Keep folding a couple more times to form a thin wedge. Hold the folded paper over the pot with the point at the centre and the wider end on the outside. You’re basically measuring the size of the pot. Cut the wider end of the paper where it meets the rim of the pot. Unfold and you’ll have a rough round of baking paper. Lay this on top of the custard and press down. This will prevent a skin from forming.