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Custard 101 - Tips |
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CUSTARD IS DONE WHEN:
Custards and puddings are made with the same three
ingredients: flavored milk, sugar and eggs. If you mixed those ingredients and
heated them, you might have pudding when you are done. If you're lucky.
 "Coat
a Spoon" is a cooking technique used to test the doneness of cooked,
egg-based custards and sauces. The mixture is done when it leaves an even
film (thin to thick, depending on the recipe instructions) on the back of
the spoon. This film can be tested by drawing your finger across the coating
on the spoon. If it doesn't run and leaves a clear path, it's ready. If it
doesn't coat spoon well won't set up in pie either. |
You'd probably have a watery pool of scrambled eggs instead.
That's because the eggs in the pudding thicken at 160 degrees but they scramble
at 180 degrees. Since temperatures change very quickly when you're using the
stove, your pudding could thicken and scramble too quickly.
But if you add starch to the pudding mixture, it will stop the
eggs from scrambling so quickly and in the end you'll have a nice smooth
pudding.
STIRRED CUSTARDS:
the eggs are cooked to the proper doneness when a thin film adheres to a metal
spoon dipped into the custard, called "coat a spoon".
Stirred custards should not boil.
The finished product should be soft and thickened but not set. Stirred custards
will thicken slightly after refrigeration.
 | Custard without starch:
Done at 160 degrees F when an Instant Read Thermometer inserted in its middle.
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| Custard with starch:
Done at 212 degrees F when an
Instant Read Thermometer inserted in its middle. |
BAKED CUSTARDS:
Cooking longer may result in
a curdled and/or weeping custard. Cooking a shorter period may result in a
thickened but not set custard.
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Cheesecakes:
Are done when its
center wobbles, covering about a 3-inch circle.
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Custard Pies:
Cook until knife
inserted near center comes out clean: Baked custard mixtures are done when a
metal knife inserted off center comes out clean. The very center still may not
be quite done, but the heat retained in the mixture will continue to cook it
after removal from the oven. To test, hold the edge of the pan with a
potholder and gently jiggle it. If the center (about the size of a quarter)
wobbles just a bit you can remove the pie from the oven.
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