Coconut Custard Recipe (from scratch) | Sugar Geek Show (2024)

FAQs

What ingredient makes the custard thicker? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

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, your custard is ready.

Also, when custards are overheated, the egg proteins over-coagulate and grainy curds occur in the cream - or, what you feel as a grainy texture in the pumpkin pie filling. A small amount of cornstarch (or flour) added to the recipe helps with this.

Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it.

Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon. This will take about 8 minutes. Test it by running a finger through the custard on the spoon: if it leaves a straight, clear line, it's ready.

Custards firm up as they cool, so if you're after perfectly clean, sharp slices, your pie needs to be fully set—and the only way to accomplish this is with an overnight rest in the fridge. Cover the pie with plastic wrap or foil, chill overnight, and bring to room temperature before serving.

Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.

Pies with eggs and dairy products should always be stored in the refrigerator until served.

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.

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

What happens if you bake custard too long? ›

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).

Rescuing the custard turned out to be a cinch with an immersion blender. A quick buzz effectively broke down the clumps, restoring a perfectly creamy texture (which didn't break when we refrigerated the fixed custard).

Varying Your Cooking Time or Preparation Method

If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling.

This is most likely due to the cooking temperature being too high. When cooking your custard base, make sure the temperature of your custard does not go higher than 185°F (85°C). This will cook the custard enough to pasteurize your eggs, but will not result in an eggy flavor.

The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thickens at 100 °C (212˚F) and as such many recipes instruct the pastry cream to be boiled.

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.

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

Condensed milk is thickened milk with sugar added and is a key ingredient for pumpkin pie and key lime pie. Making custard, flan, or ice cream requires thickening milk with sugar and egg yolks. Also, many cream sauces require thickened milk to yield a thick, creamy consistency.