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.

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.

If you do end up with any lumps, simply pour the custard through a sieve. Can I make it ahead? Yes, cover with a piece of clingfilm (so it's touching the whole of the top layer of custard), so you don't get a skin on the top, then refrigerate for up to two days. Reheat, in a pan, stirring constantly, until piping hot.

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.

The highest oven temperature you'll see in a custard pie recipe is 375ºF—any higher than that and you run the risk of curdling.

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.

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.

Why does my baked custard split? ›

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.

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

One degree during cooking can make a difference in the texture. When overcooked, it toughens, the liquid is squeezed out, and it turns into scrambled eggs and juice. It's important to gently heat the ingredients to set; it's the difference between thickening and curdling.

Within reason, provided the food looks and smells as you would expect, it should be safe to eat, even if the 'best-before' date has passed. Keep an eye on the 'use-by' or 'best-before' dates on the food in your cupboards. Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.

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.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

Heat gently, stirring with a wooden spoon until the custard is thickened. Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C. If the temperature raises even 3-6 °C this can very quickly lead to overcooking and curdling (possibly the most frustrating thing to happen).