# Help me fluff up my custard **URL:** \ **Category:** Cafe Society\ **Created:** [November 20, 2015, 4:33pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087 "2015-11-20T16:33:42Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [November 20, 2015, 4:33pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/1 "2015-11-20T16:33:42Z")
My go-to dish for potlucks is bobotie. It’s a South African recipe of spiced meat topped with egg custard. I’ve made it a number of times and I’ve tweaked the meat portion to just how I like it. The egg custard so needs work. The original restaurant version and pictures online have a nice fluffy yellow custard sitting on top of the meat, just mixing together enough to keep the two together. When I do it, it still tastes fine, but the custard isn’t fluffy and almost completely sinks into the meat. I have no experience with custards in desserts or anything. I tried letting it whisk in my Kitchen-Aid but it never areated much. What am I doing wrong? Someone suggested whipping the egg whites separately and folding it together. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [November 20, 2015, 4:57pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/2 "2015-11-20T16:57:33Z")
Honestly? It’s not _supposed_ to be too fluffy, and it _should_ slightly sink into the meat. And that’s me totally arguing from authority, there. The only person I know who makes a better bobotie is my sister. Which restaurant did you have it at? Please don’t say “Disney Boma”! Having said that, what are you using in the custard? If it’s just eggs and milk, up the ratio of eggs to milk, or replace some of the milk with cream. And also - are you only heating from the bottom? If you oven has a grill (broiler) heating element, use that for the last 10 minutes. That’s what I do to get my omelettes to fluff up in a big way. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 20, 2015, 5:08pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/3 "2015-11-20T17:08:55Z")
If I want to fluff up an omelet, I’ll separate one of the eggs and whip the white, then fold it back in. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [November 20, 2015, 5:12pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/4 "2015-11-20T17:12:53Z")
This thread is not as titillating as the title led me to believe. ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [November 20, 2015, 5:15pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/5 "2015-11-20T17:15:05Z")
Ain’t that the truth. I was wondering if there was some new codeword in Craigs list personals myself. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [November 20, 2015, 5:16pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/6 "2015-11-20T17:16:17Z")
Never heard of this before, but it sounds like moussaka to me. I think you’d need a thick bechamel sauce made with eggs, milk, and a roux. For just plain custard, I find running the eggs through a blender works wonders. The ratio of yolks to whites should be at least 4 : 1. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [November 20, 2015, 5:19pm UTC](https://boards.straightdope.com/t/help-me-fluff-up-my-custard/738087/7 "2015-11-20T17:19:15Z")
> [@terentii](#): > > Never heard of this before, but it sounds like moussaka to me. I think you’d need a thick bechamel sauce made with eggs, milk, and a roux. No. And no.