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I'm in the process of making a pumpkin custard and my first round did not turn out well. I followed the directions and it looks like mush, not custard. The recipe falled for 'egg beaters' and that is what I went with. However I think that the egg beaters are the demise of my custard. Any suggestions for the next round? Will real egg help?

2007-11-11 12:15:06 · 4 answers · asked by Pretty_Trini_Rican 5 in Food & Drink Cooking & Recipes

I did indeed put the ramekins in a baking dish about half way filled with water.

2007-11-11 12:32:53 · update #1

4 answers

What were the directions? Sometimes when I make custard I pre-cook in a double boiler. I cook it over very slow heat and I stir continually, though gently. When it becomes thicker and heavier I put it into the ramekins. I do fill the pan w/water and place the smaller rams. gently into the waterbath. Then you can bake it slowly and evenly. Don't check it a lot or poke it a lot and allow it to sit without disturbing for about 25 minutes.

This may sound elementary but yuou took it out of the hot water to cool some, right?

2007-11-11 13:20:13 · answer #1 · answered by ssssss 4 · 0 0

Did the recipe tell you to put your pan inside another pan and to put a water in the outer pan about half-way up your inside pan? This will keep it from turning mushy (or kind of curdled) too. If it's not all the way done, it will also look mushy - you should be able to put a knife into the center and have it come out clean.

I can make tapioca pudding with egg whites or egg beaters so you should be able to do the custard too. I haven't tried it personally but I do know that yolks thicken things.

2007-11-11 20:24:26 · answer #2 · answered by Rli R 7 · 0 0

Yeah, I'd say you need the yolks to make your custard come out right. Just use real eggs.

As far as looking like mush.... did you overcook it? You maybe could have strained it thru a metal sieve before putting in your ramekins, to remove any "scrambled eggs" from the custard base.

2007-11-11 20:52:12 · answer #3 · answered by Sugar Pie 7 · 0 0

a custard is not custard without real eggs, however, I would use a regular recipe, not one written for egg beaters

2007-11-11 20:19:12 · answer #4 · answered by wellaem 6 · 0 0

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