Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Making a custard recipe can be difficult for some -- If it is for you, try using instant pudding mix or already made pudding from the grocery store!! There is also Bird's Pudding Mix, which is also good.
Curdling or weeping: The term curdling is usually used in connection with a stirred mixture such as custard sauce, while weeping or synersis are more often used with reference to pie meringues or baked custards. When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes overcoagulated and separates from the liquid leaving a mixture resembling fine curds and whey. If curdling has not progressed too far, it may sometimes be reversed by removing the mixture from the heat and stirring or beating vigorously. To prevent synersis or curdling, use a low temperature, stir, if appropriate for the recipe, and cool quickly by setting the pan in a bowl of ice or cold water and stirring for a few minutes.
Thin crust forms: If refrigerating just cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated. Pierce a piece of plastic wrap large enough to cover the custard in about a dozen places with the tip of a sharp knife or a toothpick; place pierced plastic wrap directly onto surface and refrigerate to set.
Custard seeps through pie crust: ruining my whole pie. Moisture proof the crust. Prebake the crust and allow it to cool. One way is to brush the bottom with melted chocolate and let it harden. Fill the pie and bake.
How do I check for doneness?: Most recipe have you check a custard's doneness by baking for xx to xx minutes or "until knife inserted near center comes out clean." My pet peeve...now why would someone have you insert a knife in the center of a custard recipe to check for doneness? ---it doesn't make sense...only if they want the custard to split or fall apart when unmolding. Almost every single custard recipe has instructions like that.
The best way to check for custard doneness is when "the center feels just firm when pressed gently with the fingertips."
Besides, who wants a big stab mark in the middle of a custard -- it looks ugly in the middle of a beautiful and creamy surface -- and worst yet, it weakens its delicate egg protein structure that you've worked so hard to protect from the heat with a waterbath, moisture in the oven, low oven temperature, careful mixing techniques, etc......a small hole grows when the custard is unmolded when flipped over ...... A cake you can stab in the middle because it has a flour protein structure which is stronger than an egg protein one, but not a custard.
How do I get rid of the white stringy part of the egg? Before making custard, the chalazae or white stringy part of the egg should be removed. They are small white strings that are attached to the egg. After cooking with stirred custard, catch any left-over strings by straining it through a fine mesh strainer. By doing so, you'll greatly improve the custard's texture.
