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Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
3
votes
1answer
7k views

Why is my pastry cream (custard) grainy?

I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basically to: whisk together 3 egg yolks and ...