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Pies originally were specifically to denote enclosed items (the crust sealed the item that was to be eaten). In many cases, the crust wasn't actually eaten -- it was a nasty charred thing that was discarded. In time, pie crusts improved to the point at which you'd eat the whole thing ... but the star was the filling, not the crust. Tarts, on the other ...


0

Your custard was clearly overbaked, that's why it weeps liquid. Caleb's advice is good. Beside this, you can Add more sugar. It reduces curdling, because the sugar molecules get in the way of the proteins trying to bind to each other. Don't rely on a "knife comes clean". Use a thermometer. You want a final temperature of about 83 Celsius. If you are ...


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Why did this happen? One possibility is that the outside of the custard became overcooked while you were waiting for the middle to set. As eggs cook longer they tighten up more and more, squeezing out liquids that were previously captured by the protein matrix. The cooking process continues for a while even after you remove the custard from the oven, so ...



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