custard science -- curdled crises

[becky sharp]

Also, try placing the custard pan in a waterbath (a larger pan filled with hot water.)

Amen! I never have problems when using the waterbath method for either custards or cheesecakes.

Cornstarch is never needed for baked custard, just proper technique.

[lamington]

Originally posted by becky sharp
Amen! I never have problems when using the waterbath method for either custards or cheesecakes.

Cornstarch is never needed for baked custard, just proper technique.

But unfortunately the point of this thread was about dealing with a specific method of preparing custard tarts which did not allow for the classic and reliable methods for baking custards safely.

[Basil Baker]

When I make custard I 'whip' it with a wisk the whole time instead of just stirring. But be warned, it's tiring. Also, I put it in a dish of cool water and maine never curtles. good luck.

Basil

[Chef Bubba]

you are not cooking the custard long enough in the double sauce pan. That should prevent the curdeling.

[cape chef]

Originally Posted by Chef Bubba

you are not cooking the custard long enough in the double sauce pan. That should prevent the curdling.

Actually long cooking and high temps are what curdle a custard. Custards, like most pastry art applications is science.

[Chef Bubba]

actually, ALL cooking is a science and understanding of food technology and chemistry is extremely helpful to a Chef. Actually, viscosity effects cook time through radiant and conductive heat resistance. Thus the thicker the viscosity, the longer the cook time. Thus if the custard is taken to a proper nape, cooking it longer over a double boiler, it should prevent curdling for the recipe in question. scientifically speaking.

[cape chef]

Although I'm not a scientist I do know the fact that we have our milk break a boil just before adding to the eggs to highly reduce the cooking time of our custards.Tempering the mixture we all know is to not "shock"the custard with sudden heat. The second it napes a spoon it is done and should be strained immediately (I strain my custards into an ice bath to quick chill)

With respect, long cooking time is the enemy of custards.

[Chef Bubba]

your technique sounds solid. remember, however, that time is not an enemy of custards, it is the improper combination of to long a time at a excessive temp. For example, creme brule is cooked for a longer time at a lower temp compared to a flan that is cooked for shorter time & higher heat. yolks and whites protein is activated by heat at different temps. so you could poach eggs in 170 F water, leave them in all day and the yolks would never cook. My point is that if you know the temp at which you reach synerisys (Scrambled Eggs) and stay under that you can leave your custard in all day.

Not trying to be conforntational, only that I know of the dessert in question and my guess is that the custard was probably not prepared correctly by not complete cooking.

[barista]

I have a question here regarding the need to temper the custard. Why is it necessay to do it? What will happen it we were to just mix the milk/cream, sugar and egg yorks till blended and pour them to the ramekins for baking? The reason I ask this is that in Chinese cooking of steamed custard, no tempering is done, but the result is a custard that's smoother than Western custard. Could it be due to the fact that little or no milk is used in the Chinese steamed custards? Just very curious...