Baked egg custard....HELP!!?!
Baked egg custard....HELP!!?
My dad who is in hospital ill has asked me if I would bake him some egg custard, this is without pastry...like my mum used to make. So on my first attempt I followed the microwave instructions to the letter, but I found that it was not as smooth a texture as it ishould be, and there was a lot of water (or some sort of clear liquid) around it.
On my second attempt I did it in the oven, again to the letter of my home dairy cookery book, and although it was a slightly smoother texture, it still had a lot of liquid in the bowl.
How can I make a tasty, firm old fashioned egg custard for my dad!!??????
Answers:
I use 4 eggs to 1 pint of milk, a few drops of vanilla essence and 1 to 2 oz sugar. Whisk warmed (not too hot) milk into eggs etc and pour into an oven proof dish. Put dish into a baking tin and pour boiling water into the tin (bain marie)
Bake in an oven gas 5 til the egg mixture is firm to touch.
If you are doing it in the microwave use a low power, on a scale of 1-10 I use power 3 otherwise the egg curdles similar to scrambled egg, the liquid is the egg being over cooked on too high a heat. Hope this helps