Custard Problems?!


Question: I used Martha Stewart's recipe for vanilla custard and followed the directions exactly. Twice. My custard will not thicken. I whisked 5 egg yolks with sugar until thick and pale yellow, then I added warm milk, returned to the pan, and stirred constantly over low heat. The first time the custard curdled because I waited so long for it to thicken and it overheated. The second time I stopped just short of this point and it is thin as milk. Help!


Answers: I used Martha Stewart's recipe for vanilla custard and followed the directions exactly. Twice. My custard will not thicken. I whisked 5 egg yolks with sugar until thick and pale yellow, then I added warm milk, returned to the pan, and stirred constantly over low heat. The first time the custard curdled because I waited so long for it to thicken and it overheated. The second time I stopped just short of this point and it is thin as milk. Help!

Sometimes Martha's recipes work and sometimes they don't.

Here are a couple of suggestions:

Temper the beaten egg yolks by adding half of the very, very hot milk very slowly then pouring the egg yolk mixture into the remaining milk. Cook over a double boiler until the custard coats a wooden spoon. When you draw your finger down the back of the spoon it leave a trail.

If it requires further cooking in ramekins, be sure and cook in a water bath.

you could try to recook the thin batch. it might thicken up - i would give it a shot. it can't hurt, but it may not work.

I wonder if you are using milk that is too low fat. Skim or 1% doesn't make great custard.

Although, I've made it and it did thicken. Sorry, I don't have a better answer for you.

Does your recipe contain any cornstarch? Alot of fantastic custard recipes call for a few tbsp of cornstarch that thickens it up beautifully. If it curdles you can still fix it by blending it, then straining it through a sieve.

looking at your recipe...do you use full cream milk and add little bit of cornstarch. It will work fine.

if you are using low fat milk it won't thicken but if u put a little arrowroot with your milk that will do the trick

What your making is anglaise and it is a little tricky temperature is important.
To make a thin custard (anglaise) you need 8 yolks per litre of milk , to make it thicker 10 yolks, it will thicken as you cool it but it will never be as thick as the horrible stuff you get at the supermarket.....unless.....you use cream instead of milk!!! then it will rock.
Why dont you check out this blog it is written by a chef who is giving away recipes for free all you have to do is ask!
http://kitchenmealsandcooking.blogspot.c...





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