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11 votes
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Food safety of custard slice

There’s a fundamental difference between food safety and what is considered acceptable risk - the former is calculated to be virtually risk-free and statistically contain not enough bacteria etc. to ...
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9 votes
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Why is there a 2 step heating process for making custard for ice cream

These steps are done to ensure that the custard in the end is the best it can be. The best custard has a smooth, and creamy consistency. Warming the milk/cream with the sugar will ensure that the ...
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9 votes
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Quiche does not set up - too much, or too little, cream?

You need less cream for a firmer consistency. The eggs are the part that set during the cooking process. The cream adds moisture and fat, both of which make it softer and runnier.
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  • 2,992
8 votes

How do I thicken Advocaat without evaporating any alcohol?

Use more of the thickener that is already in the advocaat: egg yolks. Make a custard with egg yolks and advocaat, heating gently until it thickens, but not beyond 60 C / 140 F or you risk curdling. A ...
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8 votes
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Custard curdling/splitting

It sounds like your custard was overcooked, causing the proteins to break down. This can easily happen when you make custard in a pan. By the time you realize it's happening it's too late. Try using a ...
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8 votes
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Does starch thickened custard get thinner after a few days?

It is not the starch alone, but the combination of starch and egg yolks. Yolks contain an enzyme which digests starch after some time, making the whole custard thinner. If you absolutely have to use a ...
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  • 125k
7 votes

How do I fix and prevent a baked custard from weeping?

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 ...
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  • 4,607
7 votes
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Why is the nutrition information for these two items so different?

You are comparing (100 g of custard made with some of this powder and some milk) to (100g of this powder) -- ignoring the salt, anyway. The magic words are As prepared with semi-skimmed milk That's ...
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7 votes
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The right custard for baking with a cake

These aren't the same kind of custard. Delia's version is a traditional English pouring custard. The other is a set custard. If you try to bake Delia's it will likely split and not set. I would use ...
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  • 1,392
6 votes

Custard curdling/splitting

The most common cause for curdling is the wrong temperature. At no point should you heat the custard to over 87 Celsius, and due to heat inertia, and for a generally better texture, you should stop ...
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  • 125k
6 votes
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How can I remove bitterness from custard after adding pineapple to it?

You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix it into the ...
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6 votes
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I baked custard at too much heat, is there a name for what I created?

What you made is a baked custard, and it sounds like it came out rather well. A runny/pouring custard is made in a pan on the stove top, rather than baked, but has a similar ratio of ingredients, ...
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  • 2,404
6 votes

What happens when custard ingredients are reordered?

By and large, the statement in the book is wrong. You can certainly make custard with the second way of mixing. I said "by and large", because the order is not completely arbitrary. It will ...
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  • 125k
5 votes
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What is the difference between custard pie and custard tart?

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 ...
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  • 75.5k
5 votes

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

Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry ...
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  • 51
5 votes

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm a bit late answering, but I make my own vanilla custard which is quite thick, and put some of the muffin mixture into the pan, then spoon a teaspoon of custard, or lemon curd then top up the rest ...
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5 votes

How to make a custard (royale) that sets up firm on the stovetop?

A custard royale is not stirred during cooking, this leads exactly to the scrambeled eggg effect you had. This is fundamentally different from the standard custard process you are probably familiar ...
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  • 53.9k
5 votes

What can I substitute for butter in a custard-based pie?

Butter in this type pie is there to add "richness". It is possible to leave it out entirely and save about 800 calories, but it may not satisfy your definition of a good dessert. If you reduced the ...
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  • 5,105
5 votes

Why is there a 2 step heating process for making custard for ice cream

It's faster and less error-prone this way. If you heat it all at once, you'd have to be very careful to not overheat it on the bottom, which means paying a lot of attention and heating slowly. If you ...
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  • 57.3k
5 votes

creme patissiere too solid

The starch was superfluous. Traditional creme patisserie is made without it. Some people do make custards which combine starch and yolks, but they are actually more difficult to work with. Also, from ...
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  • 125k
4 votes
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Self-Saucing Pudding—Storing?

Here's your answer, directly from the creator of the recipe: This dish is terrific if left for an hour or so after cooking as it gives the saucy bit and the cakey bit some time to separate a ...
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  • 324
4 votes
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Placing a ceramic bowl over stainless steel saucepan

It will take longer to heat than a thin metal bowl. It probably wouldn't crack, being oven-safe - it's just being exposed to steam, not direct flame, so long as it is above the water, not sitting on ...
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4 votes
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How can I rescue an undercooked pastry cream?

When this happens to me, I am distrustful of a simple reheat. It is possible that it was undercooked, but also possible that it was maybe overcooked/understirred and that most of the binding proteins ...
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  • 125k
4 votes

Custard - How much milk can one egg set?

It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (...
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  • 75.5k
4 votes

Expiry date of custard powder?

Products like custard powder don't come with a use by date, instead they have "best before". To be honest I see no reason why if kept dry custard powder would ever be inedible. Especially if it is ...
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4 votes
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Can I add vanilla to pastry cream after its cooled?

If your pastry cream can handle being stirred (most do and as you will be including whipped cream anyway), you should be fine. Stirring will soften your pastry cream a bit, but not make it completely ...
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4 votes
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How to make the Custard Bun so white?

There can be several factors here. The first is the flour. Are you really using bleached cake or pastry flour? If you are using all purpose flour, especially if it is unbleached (and bleached is ...
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  • 125k
4 votes
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Is custard powder(powder mix) is same as pudding mix powder?

Sometimes it is, sometimes it isn't. Depends on what the manufacturer put inside. The term "pudding" is somewhat broadly defined. It can include eggs, or starch, or both, or even be applied to kinds ...
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  • 125k
4 votes
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Pudding vs. laundry starch - Add water gradually or all at once?

Yes, both processes are valid ways of making pudding (not roux). You can either dissolve the starch in a little cold water first and then gradually warm it up, or you can dissolve the starch in all of ...
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  • 125k
4 votes

How can I prevent vanilla seeds from sinking in a crème brûlée?

If you modify the instructions so that you make a custard BEFORE pouring the liquid into the ramekins, this will help to suspend the vanilla seeds in the mixture so they do not just fall to the bottom....
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