Page 163 - Pie Squared

pan gently heating, but not touching the bottom of the upper pot.
Those fancy double boilers are always called for in curd making

because indirect heat means the eggs won’t scramble. I make
my own double boiler by nesting a metal or glass bowl in a
medium saucepan filled with 2 or 3 inches of bubbling water so
the bottom of the bowl is over, but not touching, the water. A

large bowl is easier to work with, and its rim should be larger
than the diameter of the saucepan. Only metal or glass will
conduct and disperse the heat to make the silkiest curd or
custard.