In message , Nick Maclaren
writes
Whenever it starts to thicken, immediately remove it from the heat,
and stir in enough more water of a similar (but not hotter)
temperature to restore it to a thin cream. You are finished when
it has been at boiling point for a couple of minutes with no change.

Thanks for the advice, though I don't think I quite get the above
paragraph. Won't this process just go on for ever with me stirring in
ever more water, it thickening, me taking it off and stirring in more
water, ad infinitum? I envisage a room full of jam kettles with enough
nearly ready flour paste to fluid sow an East Anglian prairie.

--
Philip Lund
Cambridge