2
votes
2answers
94 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
2
votes
1answer
810 views

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes ...
2
votes
2answers
447 views

Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?

Here's a pic of the ones I made yesterday: http://imgur.com/XTXBlk0 And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flickr.com/3484/3314383525_1912d1d089.jpg ...
3
votes
1answer
1k views

How to customize the softness of custards like flan?

How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg white ratio condensed, evaporated, ...