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Complete Guide > Complete Guide to Custards
Complete Guide to Custards
specified in the recipe. If the dish is
too large, the custard may cook too
quickly and become dry and rubbery.
For a smooth result, use a fork
to whisk the egg mixture. A balloon
whisk can cause bubbles to form
in the custard as it bakes.
To test if baked custard is cooked,
insert the tip of a small knife into
the centre. If the knife comes out
clean, or with just a little softly set
custard clinging to it, it's ready.
Be careful not to overcook baked
custards or they will separate. If
you can see tiny bubbles throughout
your baked custard, it's overcooked.
How to Cook Smooth, Creamy Stirred Custard
The secret to cooking stirred custard
is to cook it in a large saucepan over
medium-low heat. Stir constantly
with a wooden spoon, until the
custard thickens and coats the back
of the spoon. Stirring distributes the
heat so the custard doesn't become
too hot, which can curdle it. Draw
a finger across the back of the
spoon and if it leaves a trail (as
above), your custard is ready.
Stirred custard
Try these handy hints:
Allow the milk to cool slightly
before adding it to the egg mixture.
read on below advertisement
If it's too hot, the egg may cook
quickly and curdle.
When making custard ahead,
cover the surface with non-stick
baking paper to stop a skin forming.
When chilled, custard tends to
become firm in texture, so whisk
until smooth before serving.
Straining Custard
After cooking stirred custard, strain
through a fine sieve into a jug. This
removes any bits of egg that may
not have been properly combined,
and ensures that the custard is as
smooth as possible. It's also an easy
way to rescue your custard if it
begins to overcook and curdle.
Straining is an important part of
making baked custard, too. Strain
the egg mixture before cooking to
ensure your baked custard is smooth.
too large, the custard may cook too
quickly and become dry and rubbery.
For a smooth result, use a fork
to whisk the egg mixture. A balloon
whisk can cause bubbles to form
in the custard as it bakes.
To test if baked custard is cooked,
insert the tip of a small knife into
the centre. If the knife comes out
clean, or with just a little softly set
custard clinging to it, it's ready.
Be careful not to overcook baked
custards or they will separate. If
you can see tiny bubbles throughout
your baked custard, it's overcooked.
How to Cook Smooth, Creamy Stirred Custard
The secret to cooking stirred custard
is to cook it in a large saucepan over
medium-low heat. Stir constantly
with a wooden spoon, until the
custard thickens and coats the back
of the spoon. Stirring distributes the
heat so the custard doesn't become
too hot, which can curdle it. Draw
a finger across the back of the
spoon and if it leaves a trail (as
above), your custard is ready.
Stirred custard
Try these handy hints:
Allow the milk to cool slightly
before adding it to the egg mixture.
read on below advertisement
If it's too hot, the egg may cook
quickly and curdle.
When making custard ahead,
cover the surface with non-stick
baking paper to stop a skin forming.
When chilled, custard tends to
become firm in texture, so whisk
until smooth before serving.
Straining Custard
After cooking stirred custard, strain
through a fine sieve into a jug. This
removes any bits of egg that may
not have been properly combined,
and ensures that the custard is as
smooth as possible. It's also an easy
way to rescue your custard if it
begins to overcook and curdle.
Straining is an important part of
making baked custard, too. Strain
the egg mixture before cooking to
ensure your baked custard is smooth.
Michelle Southan
