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

FAQs

What makes custard grainy? ›

As the liquid heats up, the yolk proteins, previously tightly packed in small granules, start to unfurl. Left to themselves, they'll make a few bonds with each other and create a tough, grainy substance at around 150 F (65C) – essentially, a hardboiled yolk.

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.

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin.

If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are.

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.

The secret to cooking stirred custard is to cook it in a large saucepan over medium-low heat. 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.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Never or any account allow it to boil or it will curdle badly. In fact, if allowed to stay on the heat for even a second after it coats the spoon, it will curdle a little and not be as good or as attractive to serve. Add flavoring. Strain and cool the custard before using.

The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

🔪 How to make Custard

In a jug, mix the egg yolks, cornflour, sugar and vanilla extract. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.

What is Culver's custard made of? ›

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.

Curdled or split custard can be rescued. Take the split custard off the heat and put the pan into cold water and whisk it vigorously. I don't enjoy cooking on an Aga, I know some people love them but the lack of temperature control drives me nuts.

You'll know your custard has scrambled once the mixture turns lumpy. This often happens as a result of overheating your liquid.

A low temperature and constant stirring are important to prevent the custard from curdling. Nigella also suggests that you half fill the sink with cold water so that if it looks as if the custard is starting to curdle you can dip the base of the pan into the water and whisk vigorously, to cool the custard quickly.

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.

Why is my homemade pudding grainy? If your pudding is grainy then the egg yolks curdled when you added them to the hot milk. To fix a grainy pudding, strain the mixture before refrigerating.

When adding eggs to the custard mixture, add them slowly while whisking continuously. This will help to prevent the eggs from curdling or scrambling. It is also important to temper the eggs before adding them to the custard mixture.

Did the sugar sit with the uncooked eggs without being whisked, for any length of time? If, while you are waiting for the milk mixture to simmer, you combine the sugar and eggs too early but do not whisk often, the sugar can start to coagulate the eggs, which will result in a grainy final texture.