9 Keto Baked Egg Custard Recipes - Remake My Plate (2024)

FAQs

Why is my baked egg custard watery? ›

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

Overheating the custard can cause it to curdle or separate. To prevent this, cook the custard over low heat, stirring constantly until it thickens. Do not let the custard boil. When adding eggs to the custard mixture, add them slowly while whisking continuously.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Egg Custard in the fridge for approximately 3 days or so.

In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.

The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Liquid gets trapped in the strands, causing the mixture to thicken. The liquid egg becomes firmer as it cooks, becoming semi-gelled or fully gelled when cooled. This consistency gives custard its velvety, smooth texture.

But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.

"A baked custard, such as a cheesecake, is prone to cracking, but the moisture provided by a hot-water bath can help prevent that." The hot water bath also helps ensure a silky texture for creamy, custard-like desserts.

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

You can freeze custard. I freeze it in a freezer box with a layer of freezer film pressed over the surface before putting a lid on. Defrost overnight in the fridge.

Can you eat egg custards 1 day out of date? ›

Never eat food after the use-by date, even if it looks and smells ok, as it could make you very ill. You can eat food until midnight on the use-by date shown on a product, but not after, unless the food has been cooked or frozen.

It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container.

A custard pie can be overbaked. Properly baked, the custard will just be barely set once finished, whereas overbaking will result in a soggy crust and scrambled eggs.

If the Aga is hot enough for a roast and Yorkshire puds then the stove is very hot too and custard or cheese sauces are prone to curdle or split if they get too hot.

Using a Thickening Agent

Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent. For 1 cup (240 mL) of custard, use 1 tablespoon (7.5 g) of cornstarch mixed with 1 tablespoon (15 mL) of cold water.

Be sure to drain ingredients well, squeezing out excess moisture whenever possible. Watery ingredients will create a watery egg bake. Season every layer to achieve a more flavorful egg bake. Season your egg mixture as well as the vegetables you may cook for the filling.

Prebake your crust

Prebaking provides insurance against soggy bottoms during a low and slow bake, which custard pies demand.” A preheated baking stone helps your pies brown on the bottom.

Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer.