I tried to make stirred custard last night. Recipe said: 2 cups milk, 1/4th cup sugar, 3 eggs, pinch salt & vanilla.
I doubled the recipe and, because the eggs looked smallish, added another egg.
2 cups 2% milk
2 cups half-and-half
7 eggs (beaten)
1/2 cup sugar
pinch salt
2 tsp vanilla.
I beat the eggs first (by hand) & added them to the cold milk on the stove top over medium heat & stirred constantly at first and then very frequently with a wire whisk. When it seemed to start to bubble & thicken (maybe not thick enough?) I put the pot in the sink of cold water & stirred for another couple minutes (per the instructions).
I added the vanilla toward the end of the cooking process - my mistake, I should’ve put it in when it got to the cold sink water but, as far as I know, that just keeps me from boiling all the vanilla-y goodness away.
I poured it into a casserole dish and put in the fridge to set up.
This morning, I have a bowl of thick, somewhat gritty, vanilla soup.
I’m going to pour into the ice cream maker tonight to try to rescue it but what did I do wrong? Why didn’t my custard come out all smooth & firm?
Isn’t it supposed to be baked in a water bath, as well? Last time I made it I went through a similar process to the one you describe, but then it had to be baked.
Not having seen the directions that came with your recipe, I don’t know what went wrong, exactly. That said, what you’ve outlined is not how I’ve ever made custard.
Generally, custards call for a small amount of flour (not always, but usually), on the order of a tablespoon or so, to act as a thickener.
Starting with a cold pan, whisk together the sugar, flour and salt. Turn the heat on to medium, and slowly add the milk, stirring constantly. You should have a slightly thickened mixture after about 15 minutes.
Beat the eggs and vanilla together. Gradually add about a cup of the hot liquid to the beaten eggs, making sure to stir constantly. Keep slowly adding more of the hot mixture to the eggs, until your egg mixture is heated through. Now pour the eggs into the hot mixture, and cook about 1 more minute.
After that, you can chill the custard until it’s ready to serve (or freeze, in your case).
ETA: I made ice cream with a custard base yesterday, so it’s fresh in my mind!
Yeah, that’s Better Homes. I’ll check my edition tonight, just 'cause I am curious, now.
My guess is that your eggs cooked somewhat separately from your milk, leading to your gritty soup. Both the recipe you’ve linked to and my past experience with custard-making indicate the importance of bringing the eggs up to temperature with milk that’s already hot, rather than heating them together.
You want the milk to incorporate into the eggs and cook them at the same time. Starting with cold milk – OR adding the hot milk too fast – leads to teeny tiny scrambled eggs in milk broth.
Gritty to me makes me think that the sugar wasn’t fully dissolved/incorporated into the custard. I think this means that you should have let it cook longer/thicken more.
Original Nilla Banana Pudding
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
**1. Mix 1/2 cup sugar, flour and salt in top of double boiler.
Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water,
stirring constantly for 10 to 12 minutes or until thickened. Remove
from heat; stir in vanilla. **
Reserve 10 wafers for garnish. Spread small amount of custard
on bottom of 1 1/2-quart casserole; cover with a layer of wafers
and a layer of sliced bananas. Pour about 1/3 of custard over
bananas. Continue to layer wafers, bananas and custard to make
a total of 3 layers of each, ending with custard.
Beat egg whites until soft peaks form; gradually add remaining
1/4 cup sugar and beat until stiff but not dry. Spoon on top of
pudding, spreading evenly to cover entire surface and sealing well
to edges.
Bake at 350°F in top half of oven for 15 to 20 minutes or
until browned. Cool slightly or refrigerate. Garnish with
additional wafers and banana slices just before serving.
Makes 8 servings
NUTRITIONAL INFORMATION per serving
287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat,
2 g saturated fat, 117 mg cholesterol, 134 mg sodium,
1 g dietary fiber.
I also have a couple of methods for determining that the egg-and-dairy mixture has cooked enough. There’s the back-of-the-spoon test, which requires some knowledge and experience to interpret the texture of the coating. Or you could go by temperature: minimum 160F, no higher than 180F because that’s where the eggs begin to “scramble.” I monitor carefully and remove the cooked mixture from the heat at 172-175F.
If you didn’t do either, then you probably didn’t cook it enough.
I think **Beadelin **pegged it. I suspect I have teeny-tiny scrambled eggs.
I’ll have to try the tempering thing - Alton Brown does it - don’t know why it didn’t occur to me.
I’m debating pitching it and starting over. I suspect I’d just toss it into the ice cream maker and end up with gritty ice cream full of frozen scrambled eggs…
I’ve never made custard with flour either - or full eggs - the recipe (from Nigel Slater) I use only calls for the egg yolks:
500ml milk (full cream) - although I have made with non-fat and it still sort of works, just less thick
Vanilla Pod
5 egg yolks
5tbsp caster sugar
Pour milk into saucepan and bring to boil with vanilla pod, then rest for 20min. (I sometimes miss out this step and just add vanilla essence to cold milk.
Whisk egg yolks and sugar, then add milk and stir over a low heat until it thickens (I use a spatula and keep constantly stirring). Don’t let it get too hot, or it will curdle.
I suspect teeny-tiny scrambled eggs as well. I use a candy thermometer to make sure I don’t cook the mixture at too hot a temperature.
Another thing I always do is to use room temperature eggs. When I am making custard in the afternoon, I put the eggs on the counter in a dish in the morning. I do this for pastry too. This is just how I was taught to cook, and I’ve always done it this way.
Another possibility is that your milk or cream curdled. When you went shopping for it, did it sit in a hot car for any length of time, or was it old? It’s really important that the dairy be fresh.
Custard made without flour shouldn’t be brought to the boil as you scramble the eggs. Custard recipes that use whole eggs (rather than just the yolks) are even more likely to scramble as the white sets at a lower temperature.
Using only yolks makes it easier; adding in flour/cornflour makes custard more stable and less risky (but it does add a different mouthfeel - and really becomes creme patisserie rather than creme anglais).
A chef I worked with suggested that to tell the temperature without a thermometer you should look at the small frothy bubbles, once they start to disappear you are close to maximum temperature and you should start to think about removing from the heat.
I’m actually quite surprised at how many online recipes contain it, as all the classic custards I make, like crème brûlée, crème caramel, flan, etc., don’t contain flour. I thought the whole point of it was to be yolk thickened, which gives it a different texture than flour thickened foodstuffs.
