What hapened to my Key Lime Pie Parfaits?

[Husker]

This was from CL Aug 04 issue. I made it tonight for my DH birthday as he loves lime. I cooked the lime mixture until it was 160 dgr. It was already a fairly thick texture and I thought it would set up some more once it cooled. Unfortantely it was very runny and it did not go together well. I even refrigerated it as others had mentioned on other posts. My DH thinks I may have forgotten the eggs :rolleyes: which would explain a lot but I am pretty sure I added them. Just wondering from anyone who has made this before if the consistency of the lime mixture is more like a custard or pudding then really runny. Taste wise it had a very tart but refreshing taste. Thanks.

[Angelina]

Husker,

I haven't made it so I don't really know what was in it or anything...but what I would do if I wasn't sure about the eggs, is check the garbage if there are any egg shells in it. I'm not trying to be a smartypants. I do it all the time. :o

Angela
:)

[Husker]

Unfortunately I have a small sink with disposal in my island and most of the time the shells go right down there, evidence destroyed. I did take a peek in the carton of eggs and from what I can tell there were 2 fewer then the day before so I am pretty sure I did include them.

[zackaboo]

I don't think it is just you...unless we both made the same mistake! I remember these being runny when I made them also. Very good, but definitely not a pudding consistency. Refrigerating didn't seem to help mine much either.

[Angelina]

Originally posted by Husker
Unfortunately I have a small sink with disposal in my island and most of the time the shells go right down there, evidence destroyed. I did take a peek in the carton of eggs and from what I can tell there were 2 fewer then the day before so I am pretty sure I did include them.

Ahh...sinks with disposal! I have never seen one of those. I hear rumors, but I always thought it was a legend! I wonder why it is that in NYC nobody has one of those. I guess that's the real mystery. :confused: :)

Angela

[Valerie226]

we really liked this & I've made it at least 6 times. never had a texture problem. cooks to hot pudding-like, then thickens more as it cools. I do not have a double boiler so use a makeshift arrangement with a metal pan in boiling water. I know it always takes much longer to come to 160 degrees than the recipe says. I always use an instant thermometer to be sure.
You couldn't have used evaporated milk instead of sweetened condensed, could you? the cans resemble each other.