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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

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
  • 80.9k
2 votes
Accepted

Why do most egg tart molds appear to be blackened?

That looks to me to be seasoned carbon steel for both the individual cups and the trays. When first seasoning cast iron or carbon steel, it can look orange or brown, but as you cook it repeatedly (or ...
Joe's user avatar
  • 80.9k
1 vote

If you’re aging your ice cream base, what temperature should it stay at?

There's no evidence that aging ice cream gives a better result. Serious Eats investigated this and found that there's no significant difference as long as the base is completely cold throughout before ...
GdD's user avatar
  • 76.7k

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