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I'm considering making just the curd part of David Tanis' Cranberry Curd Tart and serving it in individual ramekins. Instructions call for the curd to be cooked over low heat until nearly bubbling and thickened, about 10 minutes. Then cooling the curd until filling the tart shell, which is then baked at 350 another 10 minutes to set up the curd. Should I fill the ramekins with the initially-cooked curd and bake them in a water bath the final 10 minutes or should I simply lengthen the original 10 minutes thickening time? I've never made curd before so I'm not sure how to determine it's set enough if I simply lengthen the initial cooking time.

Did you try to make it look like a nuclear explosion or was that just happenstance?

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I have bee"n unable to sign in since we came back online last week, using what I thought was the email address associated with my "memesuze" account. I keep getting locked out, and have had no luck using the Contact Us link at the bottom of the page. Could an admin send an email to memesuze@hotmail.com, letting me know how to sign in to my "memesuze" account? I suspect that, if I register with a new username, there will be no way to link the new account with the old one.