When making puddings and creme caramels - DO NOT USE ELECTRIC BEATERS!

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One thing that I found out rather painfully a few years ago, was that when making desserts with eggs, sugar and milk or cream, and then placing the desserts in the oven to cook and set - it is strongly advised not to use an electric beater during the beating process. The use of an electric beater puffs up all the ingredients with air, which is then eliminated as the dessert cooks. The result is that a ramekin that was full at the beginning of the cooking process turns out to be about one- third full once the cooking has finished! Rather than have this DISASTER happening - I use a wooden spoon to mix the ingredients, and the result is a very nice looking dessert!