Custard (2024)

FAQs

What is the secret to good custard? ›

The secret to cooking stirred custard is to cook it in a large saucepan over medium-low heat. Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it.

The most common mistake people make with custards is that they tend to overcook them. Custards need to come out of the oven just before they're completely cooked because they will continue baking even after you take them out of the oven.

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Whisk the pastry cream constantly while it's on the stove.

It requires your full attention to prevent lumps and scorched bits. Whisking constantly also helps the custard thicken evenly. Be sure to whisk all around the saucepan, not just in one spot, so the milk and eggs don't stick to the pot and scorch or scramble.

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.

The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

According to "On Food and Cooking" by Harold McGee, custard's consistency can be "firm, soft, slick or creamy, depending on its egg content. The greater the proportion of whole eggs or whites, the firmer and glossier the custard."

Rescuing the custard turned out to be a cinch with an immersion blender. A quick buzz effectively broke down the clumps, restoring a perfectly creamy texture (which didn't break when we refrigerated the fixed custard).

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Why should you not boil custard? ›

Never or any account allow it to boil or it will curdle badly. In fact, if allowed to stay on the heat for even a second after it coats the spoon, it will curdle a little and not be as good or as attractive to serve. Add flavoring. Strain and cool the custard before using.

Generally, a fully cooked custard should not exceed 80 °C (~175 °F); it begins setting at 70 °C (~160 °F).

One way to combat a custard that will not set is to reboil it. If you thought your custard was thickening up, and then refrigerated it to let it set, only to find that it had thinned out, simply pour the custard base back into a pot and cook it more (via Crafty Baking).

Is it safe to eat uncooked egg custard pies? Consuming uncooked egg custard poses a risk of foodborne illness due to the potential presence of Salmonella bacteria in raw eggs.

Because it is not held in the chamber, there is very little air beaten into the custard, referred to as “overrun.” This low overrun (20-25%) is what gives frozen custard its wonderfully dense and creamy texture, or “mouthfeel.”

Ingredients in stirred custards are egg yolks, granulated sugar, cornstarch (generally), milk, and flavorings (such as vanilla). Examples of stirred custards are pastry cream and crème anglaise.

custard, mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat.