9 Keto Baked Egg Custard Recipes - Remake My Plate (2024)

FAQs

Why is my baked egg custard watery? ›

Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.

A low temperature and constant stirring are important to prevent the custard from curdling. Nigella also suggests that you half fill the sink with cold water so that if it looks as if the custard is starting to curdle you can dip the base of the pan into the water and whisk vigorously, to cool the custard quickly.

In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.

Simple, easy desserts are often the most satisfying to eat, which is why people have been making classic Egg Custard for generations. This Egg Custard can easily be made a day ahead and kept refrigerated.

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.

But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.

The highest oven temperature you'll see in a custard pie recipe is 375ºF—any higher than that and you run the risk of curdling.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Overheating the custard can cause it to curdle or separate. To prevent this, cook the custard over low heat, stirring constantly until it thickens. Do not let the custard boil. When adding eggs to the custard mixture, add them slowly while whisking continuously.

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

What are the mistakes when making custard? ›

The most common mistake people make with custards is that they tend to overcook them. Custards need to come out of the oven just before they're completely cooked because they will continue baking even after you take them out of the oven.

Characteristics of Standard Product for a Baked Custard:

Smooth, evenly coagulated; not porous. Uniform gel structure which holds a distinct cut edge.

It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container.

Within reason, provided the food looks and smells as you would expect, it should be safe to eat, even if the 'best-before' date has passed. Keep an eye on the 'use-by' or 'best-before' dates on the food in your cupboards. Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.

👃👅 Do a smell and taste test. If it's off, better to discard it. ❄️ Ensure it was stored properly, consistently cold at or below 40°F (4°C). 🔍 Check for mold or color changes.

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

Heat gently, stirring with a wooden spoon until the custard is thickened. Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C. If the temperature raises even 3-6 °C this can very quickly lead to overcooking and curdling (possibly the most frustrating thing to happen).