John Kuntz/The Plain Dealer
Custard is a simple four-ingredient recipe. Cream or milk, eggs, sugar and flavoring. Depending on how much egg is used, custard may vary in consistency from a thin, pouring sauce (creme anglaise) to a thick blancmange, like that used to fill pastry.
I like to make egg custard "baked" in a water bath. But it seems to get watery after it cools. It still tastes good, but why is it watery?
-- Fran Cox, Mentor
I've had a few people write about custard lately. I'm not sure if you're talking about water splashing into the custard from the bath, or if the custard is separating. Many accept the "weeping," a small amount of clear liquid, as a trait of custard's character.
Or the custard could be slightly undercooked. I'm just hoping it's not raw egg. The eggs should set into a solid, soft gel.
There's not a whole lot of room for mistakes with traditional milk or cream, sugar and egg custard. One degree during cooking can make a difference in the texture. When overcooked, it toughens, the liquid is squeezed out, and it turns into scrambled eggs and juice. It's important to gently heat the ingredients to set; it's the difference between thickening and curdling.
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."
Whole eggs, as opposed to just egg yolks, will also give you a firmer texture.
If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture. Personally, if it tastes good, I'd accept the small amount of "weeping" and eat the custard.
Baked Custard
Makes 6 servings
3 slightly beaten eggs
¼ cup sugar
¼ teaspoon salt
2 cups milk, scalded
½ teaspoon vanilla
Hot water
Cook's note: If you want caramel custard, melt 12 vanilla caramels in 1¼ cup milk over low heat, stirring constantly. Pour sauce into casserole dish, pour prepared custard over sauce, bake.
Preparation: Combine eggs, sugar and salt. Slowly stir in slightly cooled milk and vanilla. Fill 1-quart glass casserole dish, set in shallow pan on oven rack. Pour hot water into pan, 1 inch deep. Bake at 325 degrees for 1 hour, or until knife inserted off-center comes out clean. Serve warm or chilled.
Source: Better Homes and Garden cookbook.
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