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0answers
32 views

How long can hospital custard sit there before you shouldn't eat it [duplicate]

I'm currently in a hospital post op and got this delicious custard with Carmel sauce and was very excited about it, got two bites in and fell asleep. I think it's only been about 2 hours but I'm still ...
2
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3answers
608 views

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 ...
3
votes
1answer
72 views

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 ...
2
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0answers
33 views

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 ...
1
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1answer
245 views

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-...
1
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1answer
111 views

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 ...
7
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2answers
533 views

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 ...
8
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2answers
2k views

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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1answer
121 views

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 ...
3
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2answers
821 views

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 ...
4
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1answer
279 views

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 ...
2
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0answers
433 views

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 ...
1
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1answer
463 views

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 ...
1
vote
1answer
188 views

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.
3
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1answer
5k views

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 ...
2
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2answers
4k views

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 ...
3
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2answers
723 views

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 ...
5
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3answers
12k views

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 ...
3
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2answers
2k views

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 ...
1
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1answer
123 views

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 ...
5
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1answer
5k views

Placing a ceramic bowl over stainless steel saucepan

I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some of them recommended putting them in a ...
3
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1answer
774 views

Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 ...
3
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1answer
867 views

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, ...
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2answers
13k views

Expiry date of custard powder?

I bought a pack of 'Custard Power' around 4 year ago. I placed the pack in my store room and completely forgot about it until now. The packet was 100% unopened until yesterday, when I found it. I ...
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2answers
21k views

Custard curdling/splitting

I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overcome this simple issue with custard? I'...
3
votes
1answer
640 views

How can I rescue an undercooked pastry cream?

Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That ...
4
votes
1answer
1k views

What is the difference between custard pie and custard tart?

What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. ...
4
votes
3answers
5k 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 ...
1
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1answer
2k views

Self-Saucing Pudding—Storing?

I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it should be stored overnight. The top ...
0
votes
1answer
2k views

Why does my baked custard form a skin on it?

I baked my custard in a slow oven for an hour, placing my ramekins in a roasting pan filled half with water. The taste and consistency were good but after it was baked, it had a skin on it. Where did ...
4
votes
3answers
5k views

Can I use store-bought custard for Portuguese Tarts?

I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store-bought custard to make Portuguese Tarts? What kind of custard do I need to buy? Should it be at ...
2
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2answers
91 views

How to approach making fruit custards?

I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour? Is there anything special about lemon that makes it ...
3
votes
2answers
2k 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 ...
3
votes
1answer
18k views

how long do you have to cook lemon curd for?

How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
2
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2answers
4k 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 I'...
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1answer
3k views

Custard recipe without commercial custard powder

There are plenty of custard recipes but all are based on commercial custard powder. What is actually the custard powder? Is it possible to make custard from scratch at home (without custard powder)?
5
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3answers
7k views

Can any custard be made into a frozen custard?

I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custard, but to freeze in an ice cream maker ...
3
votes
1answer
6k views

Why is my pastry cream (custard) grainy?

I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basically to: whisk together 3 egg yolks and ...
3
votes
2answers
4k views

Can I use gelatine in Creme Brulee

I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't see anyone doing this, which makes me ...
5
votes
5answers
2k views

How can you achieve the glazed top in a mille-feuille?

A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in a pastry store, I find that the glazed ...
2
votes
3answers
319 views

Egg and gluten free custard ideas?

How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
3
votes
1answer
5k 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, ...
5
votes
3answers
607 views

What could be used as a savoury custard to serve with a savoury jam roly-poly?

I'm not mad, you know. I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to ...
8
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2answers
20k views

Which kind of cream do I use for creme brulee?

I'm following this recipe to make cream brulee: http://www.masterchef.com.au/creme-brulee.htm I'm a little confused over the correct type of cream to use. They list "thickened cream" but because this ...
2
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1answer
1k views

How would I make a Paleo yogurt-based frozen custard?

OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
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1answer
1k views

Suggestions for storing homemade frozen custard

I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe. I have the ...
2
votes
2answers
831 views

How do I make the filling in pain aux raisins / danish pastry

I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly ...
5
votes
3answers
4k views

Creme brulée heating milk

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
6
votes
5answers
4k views

Does Julia Child's Crème Brûlée work?

In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and ...
9
votes
4answers
7k views

How to Make the perfect French Custard?

I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues with previous custards: Egg taste ( I ...