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Questions tagged [custard]

77 questions
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Custard curdling/splitting

I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overcome this simple issue with custard? I've used Delia Smith's, Paul Hollywood's, Jamie's and…
jelly46
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How to approach making fruit custards?

I've recently enjoyed finally being able to reliably make lemon curd. Now I'm wondering: is there a way to use different fruit as the flavour? Is there anything special about lemon that makes it uniquely suitable for this that couldn't be achieved…
millimoose
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Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?

Here's a pic of the ones I made yesterday: https://i.stack.imgur.com/OBBLU.jpg And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flickr.com/3484/3314383525_1912d1d089.jpg I've had similar experiences with lemon…
Eric Norcross
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Egg and gluten free custard ideas?

How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Sebiddychef
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How would I make a Paleo yogurt-based frozen custard?

OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are not), only honey and maybe palm sugar as…
Harlan
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How do I make the filling in pain aux raisins / danish pastry

I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly like as I would like, and ends up being quite…
cjroebuck
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Do foamed eggs whites thicken liquid in a batter?

Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these baked puddings a sponge forms on top and a…
Dan Gravell
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The right custard for baking with a cake

I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or evaporated milk My preferred custard is quite thick and uses the Delia Smith recipe, which I…
Matt W
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How can I prevent vanilla seeds from sinking in a crème brûlée?

When I make a crème brûlée (using the recipe here) I scrape the seeds out of the pod(s) and put them, together with the pod, into the cream which I then bring to the boil. I typically find that the finished product, although tasty and with the right…
dbmag9
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Will substituting evaporated milk for whole milk change the flavor or texture of custard

When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
Mary Ellen
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Proper size of Portuguese custard tart

On Amazon, I see that most of the egg tart molds have dimensions ~7 cm top diameter ~4 cm bottom diameter ~2 cm height However, I then see some other molds seemingly from Portugal with dimensions 7.2 cm - 7.5 cm top diameter ~3.6 cm bottom…
user154989
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Why did my fruit tart cream/custard have spots in it?

I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything would go wrong. The recipe says the following for…
pacoverflow
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How to make a gel that doesn't harden at below freezing temperatures

So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing it won't maintain the same gooey texture and…
Jake
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Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What's the logic of quiche custard? Should I now try a bit more or a bit less cream? You can…
Fattie
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Why does custard go runny if left exposed in the fridge, what is the chemical reaction?

If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its like water the following day. Is it water inside the environment? UPDATE: 7 days later : the custard from the same…
Gabby
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