Questions tagged [custard]

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2 votes
3 answers
16k 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 ...
1 vote
1 answer
212 views

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 ...
2 votes
1 answer
69 views

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 ...
9 votes
2 answers
2k views

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 / ...
11 votes
2 answers
2k views

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 ...
0 votes
1 answer
448 views

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 ...
3 votes
5 answers
20k 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 ...
1 vote
1 answer
277 views

Burnt cornstarch in custard

I made a vanilla custard and stopped stirring at times. How do I remove the burnt cornstarch from my custard?
0 votes
2 answers
189 views

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 ...
3 votes
3 answers
7k 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 ...
2 votes
1 answer
167 views

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 ...
2 votes
1 answer
481 views

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....
2 votes
2 answers
372 views

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 ...
3 votes
2 answers
391 views

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 ...
4 votes
1 answer
20k 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 votes
1 answer
1k views

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 ...
2 votes
1 answer
2k views

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?
6 votes
4 answers
9k views

What is the point of heating milk/cream for making Creme Brulée?

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 ...
2 votes
1 answer
560 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 ...
0 votes
0 answers
35 views

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?
4 votes
1 answer
568 views

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 ...
3 votes
2 answers
218 views

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). ...
2 votes
1 answer
423 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-...
4 votes
3 answers
15k 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 ...
5 votes
1 answer
1k views

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 ...
6 votes
1 answer
202 views

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 ...
4 votes
1 answer
272 views

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 ...
4 votes
1 answer
440 views

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 ...
2 votes
3 answers
18k 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: https://i.stack.imgur.com/OBBLU.jpg And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flickr.com/3484/...
0 votes
1 answer
142 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 ...
5 votes
3 answers
5k 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 vote
2 answers
668 views

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 ...
2 votes
1 answer
133 views

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 ...
7 votes
1 answer
672 views

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 ...
1 vote
2 answers
63k 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 ...
1 vote
1 answer
2k views

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 ...
33 votes
8 answers
126k views

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
4 votes
2 answers
2k views

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 ...
2 votes
1 answer
92 views

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 ...
7 votes
3 answers
10k 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 ...
1 vote
0 answers
2k views

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? ...
1 vote
1 answer
5k views

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?
5 votes
3 answers
31k 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 votes
1 answer
185 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 ...
4 votes
3 answers
12k 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 ...
3 votes
0 answers
63 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 ...
4 votes
1 answer
621 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 ...
1 vote
1 answer
163 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 ...
6 votes
2 answers
3k 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 ...
3 votes
2 answers
3k 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 ...