my custard wont set! why?

Question

i made it from
3 yolks
3/4C lowfat milk
3/4C heavy cream
1/2C syrup
3tbsp sugar

then i let it sit fir an hour and it is still liquidy!

:(

and i dont know wheter this is good or not but i put too many butter and water in the pie shell and it is way tooooo flaky.

now i have too flaky pieshell with liquid custard.

:(

they are in the fridge now........dont knw wat to do until tmrw my frnd willc ome and help me eat it becoz i cant cut it we have to eat it by spoon directly from the ceramic oven dish becoz its liquidy and too flaky! >.<

Answer 1

You probably put too much liquid in it. 2 cups of liquid (syrup, milk, cream) definitely sounds a bit much (liquid-wise).

Answer 2

I think the trouble is that there is too much liquid ...
Between the syrup, cream & milk, You don't have enough egg to bind it ... especially if you ONLY used the yolks. You probably needed 3 whole eggs or 6 yolks for the recipe to set properly.

Next time try the following recipe and pay attention to the tips, they are very helpful!

A Custard of a Pie
* Don’t skip partially baking the pastry shell.
The delicate custard can’t withstand the higher temperature
needed for a golden brown crust.
* Place the partially baked pastry shell on the oven rack,
then pour custard into shell.
This will help prevent possible spills.
* A custard pie is done when the amount of liquid in the
center of the filling is smaller than a quarter;
the filling will continue to set after the pie is removed from
the oven. You can also test the doneness by inserting a
knife near the center of the pie. If it comes out clean,
the pie is done. Inserting the knife, however,
may cause the filling to crack.
If a custard pie is overbaked, the filling may weep.
* Cool the pie on a wire rack for at least an hour.
Cover with plastic wrap and refrigerate up to 2 days.
The filling won’t remain smooth and creamy if it’s frozen.

Egg Custard Pie
1 unbaked 9-inch pie crust 3 eggs, slightly beaten
2⁄3 cup sugar 1 teaspoon vanilla 2 1/4 cups milk
1⁄3 teaspoon salt 1/4 teaspoon nutmeg

Heat oven to 400°F. Bake pie crust for 5 minutes.
Remove from oven and allow to cool.
In a mixing bowl, combine eggs, sugar, vanilla, salt & nutmeg.
Gradually stir in milk. Blend well.
Pour mixture into baked crust; sprinkle w/additional nutmeg.

Bake for 15 minutes; reduce oven temperature to 325°
and bake an additional 35 minutes
or until knife inserted in center comes out clean.
Cool to room temperature before serving.
Store in refrigerator.

Answer 3

I'm assuming you let it sit in the refrigerator and not on the counter. It sounds like you may have used too much liquid.

In any case, do you have time to freeze it and serve it as a frozen dish?

You could also get a package of similarly flavoured instant pudding and stir in some of it...maybe half a small package using a whisk and that will firm it up but it will probaby be very sweet. It will still need to be refrigerated for a few hours though.

Answer 4

if you are making custard tart, best recipe is......
4 eggs
1 oz sugar
1/2 tsp vanilla
3/4 pint milk

whisk eggs, vanilla and sugar, add warmed milk and whisk in. pour into blind baked pastry case. bake at 160C (325 F) 45 mins.

Your recipe has too much fluid in it. the ratio of eggs and milk has to be closer than yours to get it to set. This recipe is great.

Answer 5

I agree with Ali J. Two cups of liquid sounds like quite a bit.

Answer 6

dont put too much milk cream and water. leave it to set in the refridgerator not out on the counter.

Answer 7

is it why ur custard wont set u ask? Pray to Jesus, for he will make it right. Jesus will turn ur pittiful custard into a wholesome, toothsome treat that sheperds will come from far and wide to feast upon. Joesph's sheep will come from across the land to taste such a gift. God wants u to know that he is always there to help u make ur custard or ur jam..

Answer 8

I love custard. Send it to me and I will investigate.

Answer 9

you have made it to runny too much milk too much water.