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Questions tagged [custard]

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

This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake. I want to reduce the calories. Is there a substitute that I can use with this custard like pie? The recipe uses 1 stick of butter to…
Dr. Chris
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How do I thicken Advocaat without evaporating any alcohol?

To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cubes. I then served it with cocktail sticks and a dip of pure Advocaat. It was a great…
Brian F
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Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 minutes baking at 350 ºF, and this works quite well…
SaltyNuts
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Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, salt, pepper and cayenne. I've made it the same…
Harts
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How can I rescue an undercooked pastry cream?

Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That evening I checked on it to find that it is still…
Kaya
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When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes mention either: Spritzing it in with a piping bag,…
millimoose
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Why is my pastry cream (custard) grainy?

I made a simple pastry cream from a recipe that I've used once before uneventfully, and this time it turned out with a grainy texture. The procedure was basically to: whisk together 3 egg yolks and an egg together with sugar and cornstarch in one…
amcnabb
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Can I use gelatine in Creme Brulee

I'm having trouble getting my creme brulee to thicken up. I'm wondering if I should add a little gelatine to the mix. I had a look around the net and couldn't see anyone doing this, which makes me wonder if it's possible or not. I've a little about…
ForeverDebugging
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How to customize the softness of custards like flan?

How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg white ratio condensed, evaporated, regular milk or cream cooking time how long to let it…
eruditass
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Zabaglione for Tiramisu

I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain marie and that the mixture reaches a certain temperature (68 degrees Celsius). Why is it…
Tal
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Can one make a pourable custard by baking in an oven?

Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). Thinking about this question - Why do I need to use oven…
Mark Wildon
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Custard surface has tiny pockmarks when I use fruit pulp

I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When I try to use fruit pulp in the custard, the…
user74118
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I baked custard at too much heat, is there a name for what I created?

Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The recipe in it's original form would be: 3-4 eggs 1/2 cup sugar 1/4 teaspoon salt 3 cups…
dot_Sp0T
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Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a similar consistency either to flan/egg custard or…
user2649681
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What would make a custard turn out looking like scrambled eggs?

I made a batch of custard cups at home and they came out beautiful. When I followed the recipe at work, using the same method and a still oven like at home, the results were a disaster. The custard had the texture of scrambled eggs. Any ideas on…
TagineBoy
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