Questions tagged [custard]
The custard tag has no usage guidance.
81 questions
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Clear jel to thicken the filling of a key lime pie?
I'd like to create a denser/thicker/firmer key lime pie filling than my usual result (using lime juice, egg yolks, and sweetened condensed milk). What is the best way to thicken this kind of custard-...
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1
answer
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If you’re aging your ice cream base, what temperature should it stay at? [duplicate]
I make a custard based ice cream with eggs in it and I heard that aging your base makes the ice cream taste better and gives a creamier texture.
Without aging it I normally make my base, warm the ...
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9
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2
answers
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Make custard firmer
I've been following this recipe for lemon bars by Claire Saffitz. The crust turned out perfect, however the lemon custard was super soft, just short of runny. Cutting the entire thing into pieces / ...
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2
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Pouring a second layer over flan
I wanted to make a layered dessert. The idea was to have a flan layer on the bottom and a fruit jelly layer on top.
I first baked the flan, and had no problems there. Then I covered it evenly with a ...
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1
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How to properly mix lime juice with cream?
Around 5 years ago, I tried really good cake. And since I recently got back into baking, I wanted to try to recreate it. The dessert was named as cheesecake in the menu, but it wasn't like New York or ...
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1
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709
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Burnt cornstarch in custard
I made a vanilla custard and stopped stirring at times. How do I remove the burnt cornstarch from my custard?
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2
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245
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Trifle without custard
I recently had a slice from a bowl of what was presented as a cake containing:
Soft biscuits
Cheesecake
Raisins
Strawberry jelly
The design was as you would see in a bowl of traditional trifle.
I ...
- 1,141
2
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1
answer
199
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Do foamed eggs whites thicken liquid in a batter?
Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid?
A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these ...
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2
answers
420
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The right custard for baking with a cake
I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially:
Egg yolks
Condensed milk
Milk or evaporated milk
My preferred custard is quite ...
- 1,141
3
votes
2
answers
736
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Zabaglione for Tiramisu
I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain marie and that the mixture reaches a ...
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1
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How can I prevent vanilla seeds from sinking in a crème brûlée?
When I make a crème brûlée (using the recipe here) I scrape the seeds out of the pod(s) and put them, together with the pod, into the cream which I then bring to the boil.
I typically find that the ...
- 12.2k
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1
answer
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Will substituting evaporated milk for whole milk change the flavor or texture of custard
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
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1
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Why do most egg tart molds appear to be blackened?
In all the videos of Portuguese egg tart molds I see on Youtube, they all appear to be fully black. Carbon steel doesn't seem to be as dark as that (although it could simply be lighting), and I'm not ...
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1
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Proper size of Portuguese custard tart
On Amazon, I see that most of the egg tart molds have dimensions
~7 cm top diameter
~4 cm bottom diameter
~2 cm height
However, I then see some other molds seemingly from Portugal with dimensions
7....
- 159
2
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1
answer
813
views
Why did my fruit tart cream/custard have spots in it?
I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...
- 704
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0
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Custard Filled Donut [duplicate]
If I purchased a fresh custard filled Boston Cream donut on Saturday and left it at room temperature is it still ok to eat on Monday?
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4
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1
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What happens when custard ingredients are reordered?
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard has only three ingredients the order of ...
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2
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245
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Can one make a pourable custard by baking in an oven?
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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5
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1
answer
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Food safety of custard slice
A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten with a small amount of lemon juice and ...
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1
answer
255
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Does starch thickened custard get thinner after a few days?
A few days ago, I did a crème pâtissière (thick vanilla custard), using
milk (300ml/1.25 cup)
egg yolks (2)
sugar (15g/1tbsp)
potato starch (10g/1tbsp).
The end result had a relatively thick ...
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4
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1
answer
292
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Pudding vs. laundry starch - Add water gradually or all at once?
I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant information for my question is ...
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4
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1
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562
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Why does this custard say to boil milk cool and boil again
I have this recipe (from a really great book that has never failed me) for a custard and it says to
Bring the milk to the boil.
Put to the side for 10 mins.
Whisk the yolks and sugar.
Return the milk ...
- 667
0
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1
answer
150
views
Why is the nutrition information for these two items so different?
(In the UK)
I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition information is 0.17% so I assume that the ...
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1
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How to make a gel that doesn't harden at below freezing temperatures
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing ...
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1
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How fine is "Fine Mesh" for removing lumps from custards?
Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking up strainers and sifters I see a wide ...
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1
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2k
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How does the caramel in creme caramel stay liquid?
Recently, I made a creme caramel, and it came out fine. The recipe used made the caramel sauce by cooking water (30ml) and sugar (55g), then adding water (30ml) again when the caramel looks good. I ...
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2
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3k
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creme patissiere too solid
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
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2
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1
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Custard surface has tiny pockmarks when I use fruit pulp
I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When ...
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2
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752
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Quiche does not set up - too much, or too little, cream?
My quiche did not set up well; the final custard remained a touch watery/soft.
Would that mean my ratio of cream : egg was too much or too little cream?
What's the logic of quiche custard?
Should I ...
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0
answers
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Why does custard go runny if left exposed in the fridge, what is the chemical reaction?
If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its like water the following day.
Is it water inside the environment?
...
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1
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1
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Is custard powder(powder mix) is same as pudding mix powder?
I observe Custard powder and pudding mix is same just combine it with milk, cook to thicken, and you have custard or pudding.Can they use as a replacement of one another?
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5
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Why is my custard eggy?
I have followed the instructions in this video from Delia Smith precisely, twice:
https://www.deliaonline.com/cookery-school/second-term-perfect-eggs/lesson-6-separate-ways-eggs-part-2
What I get ...
- 1,141
3
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1
answer
273
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How do you make a smooth and creamy apple custard?
I've been trying to figure out how to make a creamy custard ( like for a creme brulee) infused with apple (or any kind of fruit/berry) while keeping a creamy texture and avoiding chunks. Ive thought ...
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0
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Plain vs flavored Crema Catalana
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored.
The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The ...
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2
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1
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I baked custard at too much heat, is there a name for what I created?
Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The recipe in it's original form would be:
3-...
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1
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I made a flan, added lime zest and grated ginger, and it was a flop. What is happening?
I tried cooking it an extra few minutes, but the flan was runny and looked a bit like scrambled eggs. I have tried this before, and it worked. this time, I added more lime zest and ginger root for a ...
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2
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What went wrong with these pots de creme au chocolat?
I baked pots de creme au chocolat yesterday following this recipe, but something went wrong:
As you can see in the photos below, the chocolate seems to have separated out, forming a relatively firm ...
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2
answers
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Why is there a 2 step heating process for making custard for ice cream
I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves:
...
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1
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416
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How to make the Custard Bun so white?
I'm trying to make Custard Bun following the instructions from :
How to make Custard Bun- Milk Yolk Buns
Everything goes well except the color of the dough and the bun. I can't make it so white as ...
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2
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What can I substitute for butter in a custard-based pie?
This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake.
I want to reduce the calories. Is there a substitute that I can use with this ...
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1
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How to make a custard (royale) that sets up firm on the stovetop?
I was trying to make royales for consomme for the first time, since I figured I already have spare yolks already. Following a recipe for custard in general that said one can use as much as 4 yolks per ...
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0
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Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
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1
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How to scale up pudding recipe 10x?
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
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1
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739
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Can I add vanilla to pastry cream after its cooled?
I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.
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How can I remove bitterness from custard after adding pineapple to it?
I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settled I added apple and pineapple. Then I ...
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3
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What would make a custard turn out looking like scrambled eggs?
I made a batch of custard cups at home and they came out beautiful. When I followed the recipe at work, using the same method and a still oven like at home, the results were a disaster. The custard ...
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2
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How do I thicken Advocaat without evaporating any alcohol?
To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cubes. I then served it with cocktail ...
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3
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Can I freeze custard?
I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and might decide to make Portuguese tarts ...
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Custard - How much milk can one egg set?
If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set?
If I tried to set 2 cups of milk with 1 egg, can I expect ...
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1
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Custard Pudding tasting like raw eggs
So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
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