|
THERE'S A PROBLEM WITH MY CUSTARD. WHAT HAPPENED?: (SEE
TIPS) |
|
TYPE |
PROBLEM |
WHAT HAPPENED |
CAUSE |
SOLUTION |
|
STIRRED CUSTARD |
Curdled or
scrambled |
Yolk proteins seized and fused so tightly that
they squeezed out all the liquid in the recipe |
Heated too hot and not stirred enough. Stirring
helps to cool a mixture and evenly distribute the heat. |
Cook under lower heat or in a double boiler.
Stir constantly. |
|
STIRRED CUSTARD |
Skin formed on top when
cooled |
Surface not covered or dotted with butter. If you remove it, the custard's
top will be wrecked and will simply form another one. |
The milk or cream's protein called casein,
which dried out when the moisture evaporated from the top of the warm
custard's surface. |
Coat the hot surface with butter, using less than a teaspoon for a large
pan. Hold the stick of butter at one end and gently touch the end to the
custard's surface in several places. The fat prevents the casein from drying
out.
Or, place a piece of plastic wrap directly on the
custard's surface so it protects the surface from the air. Use saran plastic
wrap; it is the only non-permeable one on the market. |
|
STIRRED CUSTARD |
Won't gel,
even after refrigerating |
Yolk's starch digesting enzyme, called
alpha-amylase was not killed |
Not heated enough. |
Make sure mixture is thoroughly cooked.
Also, check recipe. It should have at least 1
large egg per cup of liquid for a good set. |
|
STIRRED CUSTARD - Pastry
Cream |
Thins after
refrigerating overnight |
Yolk's starch digesting enzyme, called
alpha-amylase needs to be killed again. |
Stored |
Bring to a full boil after storing. Remember to
use a double boiler and low heat. |
|
BAKED CUSTARD,
CHEESECAKE,
CUSTARD PIE |
Split apart
after chilling and setting |
Egg proteins over coagulated and shrank when
cooled |
Overcooked and baked |
Remove from oven a little earlier than done. |
|
BAKED CUSTARD,
CUSTARD PIE |
Water in the bottom of the
pan after storing |
Egg proteins bound together too tight and
squeezed out water. |
Overcooked and baked; heated too quickly
before the mixture's thickening begins |
Remove immediately from the stove top, oven and
from the double boiler or the waterbath when done. |
|
BAKED
CUSTARD PIE |
Crust becomes soggy after storing. |
Moisture from custard |
Several things: Crust not
"moisture proofed",
check out your pie pan, pie crust cracks and leaks, oven
temperature off and improper cooling. |
You can
"moisture proof" the crust. Prebake the crust and allow it to cool.
Then brush the bottom with melted chocolate or chocolate chips and let it
harden. Fill the pie and bake. No soggy bottoms and better tasting pies!
Glass, dark metal and dull-metal pans absorb heat and produce
a crisp, golden-brown crust.
Filling leakage could also cause a soggy crust. Patch any
cracks with a pastry scrap and with a little water so it stays in place.
Also make sure your oven temperature is accurate. If the
temperature is too low the crust won't brown properly.
After baking, cool your pie on a wire rack. Allowing the
air to circulate under the pie prevents the crust from becoming soggy. |
|
BAKED
CUSTARD PIE |
Custard pie doesn't set. |
Egg proteins did not coagulate |
Pie is probably underbaked or has not chilled properly to set. |
A
custard pie is done if the liquid area in the center of the pie is smaller
than a quarter. Allow no-bake refrigerated pies to chill in refrigerator as
long as recipe specifies before serving. |
