Questions tagged [custard]

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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?
lomaxx's user avatar
  • 5,518
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 ...
rumtscho's user avatar
  • 139k
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 / ...
YPOC's user avatar
  • 240
9 votes
2 answers
8k 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: ...
GdD's user avatar
  • 76.3k
9 votes
2 answers
32k 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 ...
ForeverDebugging's user avatar
9 votes
4 answers
9k 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 ...
dassouki's user avatar
  • 3,246
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 ...
Matthew's user avatar
  • 3,372
7 votes
1 answer
676 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 ...
smithkm's user avatar
  • 355
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 ...
user avatar
6 votes
5 answers
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 ...
Mien's user avatar
  • 13.3k
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 ...
Lescurel's user avatar
  • 464
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 ...
echo's user avatar
  • 189
5 votes
5 answers
6k 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 ...
Chris Steinbach's user avatar
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 ...
cseprog's user avatar
  • 153
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 ...
NRaf's user avatar
  • 600
5 votes
3 answers
955 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 ...
Tom Anderson's user avatar
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 ...
Divi's user avatar
  • 4,776
5 votes
1 answer
13k 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 ...
dbmikus's user avatar
  • 165
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 ...
piquet's user avatar
  • 443
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 ...
David P's user avatar
  • 794
4 votes
1 answer
23k 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?
primprim's user avatar
4 votes
1 answer
569 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 ...
Geoff's user avatar
  • 141
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 ...
Kodin's user avatar
  • 143
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 ...
Divi's user avatar
  • 4,776
4 votes
1 answer
622 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 ...
millimoose's user avatar
4 votes
1 answer
3k 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. ...
Divi's user avatar
  • 4,776
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 ...
Elmy's user avatar
  • 1,248
4 votes
1 answer
442 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 ...
WendyG's user avatar
  • 597
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 ...
ForeverDebugging's user avatar
3 votes
2 answers
1k 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 ...
Brian F's user avatar
  • 149
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 ...
Matt W's user avatar
  • 1,119
3 votes
2 answers
3k 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 ...
millimoose's user avatar
3 votes
1 answer
11k 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 ...
amcnabb's user avatar
  • 241
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). ...
Mark Wildon's user avatar
  • 2,406
3 votes
1 answer
3k 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 ...
Kaya's user avatar
  • 308
3 votes
1 answer
7k 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, ...
eruditass's user avatar
  • 151
3 votes
2 answers
401 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 ...
Tal's user avatar
  • 249
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 ...
Dr. Chris's user avatar
3 votes
1 answer
1k 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 ...
SaltyNuts's user avatar
  • 151
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 ...
Starazer's user avatar
3 votes
1 answer
4k 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, ...
Harts's user avatar
  • 51
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 ...
David P's user avatar
  • 794
2 votes
2 answers
43k 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'...
jelly46's user avatar
  • 383
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/...
Eric Norcross's user avatar
2 votes
2 answers
373 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 ...
Matt W's user avatar
  • 1,119
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-...
dot_Sp0T's user avatar
  • 153
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 ...
TagineBoy's user avatar
2 votes
2 answers
137 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 ...
millimoose's user avatar
2 votes
3 answers
336 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?
Sebiddychef's user avatar
  • 3,738
2 votes
1 answer
2k 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 ...
Harlan's user avatar
  • 2,653