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17 votes

Pouring a second layer over flan

My suspicion is that the custard just wasn’t fully set yet. Custard sets slowly, particularly if it’s adroitly made (well clear of ‘scrambled egg’ temperatures). The fact that one cools it after ...
Sneftel's user avatar
  • 29.5k
14 votes

Make custard firmer

Saffitz's recipe is unusual in having a large number of eggs in the filling but no starch. Most lemon bar recipes have some starch in the filling to help it set, usually flour, from 1/4 to 1 cup. So ...
FuzzyChef's user avatar
  • 65.3k
11 votes
Accepted

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 ...
Stephie's user avatar
  • 60.1k
11 votes

Make custard firmer

The first place to troubleshoot is the doneness of the custard. "Time in the oven" is a very bad way to judge when to stop baking. It can be wildly off. The only certain way is to measure ...
rumtscho's user avatar
  • 139k
10 votes
Accepted

Pouring a second layer over flan

Assuming that the first layer is denser than the one that you’re adding, instead of pouring your next layer directly into the initial one, you should hold a large spoon over the existing layers, and ...
Joe's user avatar
  • 81k
9 votes
Accepted

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 ...
R. Richards's user avatar
9 votes
Accepted

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.
Summer's user avatar
  • 3,002
8 votes
Accepted

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 ...
rumtscho's user avatar
  • 139k
7 votes
Accepted

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 ...
Kate Gregory's user avatar
  • 11.4k
7 votes
Accepted

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 ...
Billy Kerr's user avatar
  • 1,826
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, ...
canardgras's user avatar
  • 2,415
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 ...
rumtscho's user avatar
  • 139k
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 ...
rumtscho's user avatar
  • 139k
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 ...
Cascabel's user avatar
  • 58.3k
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 ...
Debbie M.'s user avatar
  • 5,447
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 ...
Stephie's user avatar
  • 60.1k
4 votes
Accepted

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 ...
Stephie's user avatar
  • 60.1k
4 votes
Accepted

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 ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

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 ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

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 ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Proper size of Portuguese custard tart

For what my personal experience is worth: The pastel de nata I ate in Portugal this year (at least from 10 different bakeries) were more in line with a 2 cm height than 3 cm I'd say. I could imagine ...
John Doe's user avatar
  • 3,793
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....
Mr Shane's user avatar
  • 666
4 votes
Accepted

Trifle without custard

Questions like 'does this thing count as X' are hard to answer because terms for food don't generally have strict definitions and they vary hugely between regions and cultures. It's most useful to be ...
dbmag9's user avatar
  • 12.1k
3 votes

Custard surface has tiny pockmarks when I use fruit pulp

The acid in the fruit is denaturing the egg proteins, creating this texture. You cannot reuse the same ratios and temperatures for simple custard and for fruit custard. Find a different recipe which ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

creme patissiere too solid

Your recipe is fine, definitely in line with many Italian recipes for crema pasticciera, but is on the higher end of the starch quantity range I would recommend. To salvage this batch you can: Mix ...
Agos's user avatar
  • 920
3 votes

How fine is "Fine Mesh" for removing lumps from custards?

From this website: What does mesh size mean? Figuring out mesh sizes is simple. All you do is count the number of openings in a one US inch of screen. The number of openings is the mesh size. ...
Alex's user avatar
  • 351
3 votes

What went wrong with these pots de creme au chocolat?

You've answered your own question. The water bath should have gone all the way up to just above the crème in your pots. I'd also bet that you had this on the top rack of your oven, this type of water ...
haakon.io's user avatar
  • 1,063
3 votes
Accepted

Why is my custard eggy?

To reiterate a bit what @dlb said, the egg yolk is what provides the thickness and structure to your custard, so if you cut the yolks by half, you will definitely get something thinner. However, while ...
kitukwfyer's user avatar
  • 5,229
3 votes

Why is my custard eggy?

With the full recipe, it does not seem to me that the egg ratio is particularly high. Most recipes I have seen and use tend to be around 2 eggs per cup (US), and yours is 6 for about 2 1/2, so ...
dlb's user avatar
  • 8,633
3 votes

Why does this custard say to boil milk cool and boil again

I can't say about this particular recipe, but 'scalding' milk was a commonly used to change the milk (cooking proteins, deactivating enzymes, etc) in the days before pasteurization ... but that was ...
Joe's user avatar
  • 81k

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