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Another tip is to make sure you have everything you're going to need within reach; be it bowls or ingredients. When you're baking you want to be able to focus on baking and not on having to dig through the pantry.
Custard-wise, if your eggs are refrigerated it helps if you leave them out to come closer to room temperature. That way they won't go into shock when you start adding hot milk or cream to them. And even if your custard looks smooth always be sure to put it through a fine strainer just to be absolutely sure there are no eggy chunks in it.
