Anybody a custard expert? What did I do wrong?!
05-05-2014, 10:29 PM
#12
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Join Date: Aug 2010
Location: Australia
Posts: 4,116
Originally Posted by DonnaC
I attempted to make a custard recipe yesterday from the South Beach cookbook (I'm trying to go low-carb with little success ...LOL). The custards came out terrible! They are watery and awful and taste basically like brown water... very unappetizing. I'm thinking that I did something wrong? I followed the recipe below. If anybody has an idea as to what might have happened to my poor dessert, please let me know! 
Chilled Coffee Custard
1.5 cups 1% milk
2 eggs, beaten
3 TB sugar substitute
2 tsp instant coffee
2 tsp vanilla
In medium bowl, whisk together the milk, eggs, sugar sub, coffee, and vanilla until well-blended. Pour into four six-ounce custard cups and place in a 10" skillet. Fill skillet with water to 1/2" from tops of the custard cups. Bring water to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes. Remove cups from skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours.
Chilled Coffee Custard
1.5 cups 1% milk
2 eggs, beaten
3 TB sugar substitute
2 tsp instant coffee
2 tsp vanilla
In medium bowl, whisk together the milk, eggs, sugar sub, coffee, and vanilla until well-blended. Pour into four six-ounce custard cups and place in a 10" skillet. Fill skillet with water to 1/2" from tops of the custard cups. Bring water to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes. Remove cups from skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours.
05-06-2014, 04:55 AM
#14
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Join Date: Aug 2009
Location: Illinois
Posts: 1,806
I use a recipe from my aged Better Homes and Gardens cookbook and it says to scald the milk. I don't see that in your recipe. Does this make a difference in the finished product? This is a recipe that bakes in the oven with the cups set in water as your recipe calls for in the skillet.
05-06-2014, 12:36 PM
#15
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Join Date: Jan 2009
Location: PA
Posts: 2,879
It doesn't look as though it has anything to thicken it. I just made vanilla custard yesterday, used 1% milk! but also cornstarch to thicken as it boiled. Oh wait, maybe I'm thinking pudding and you mean egg custard in the oven. Sorry.
05-06-2014, 06:00 PM
#16
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Join Date: Feb 2011
Location: Rhode Island
Posts: 1,663
Okay ladies, thanks for all your help - I did it! Tried the recipe again as written and it worked! This time I paid better attention, as soon as it got to boiling I lowered the heat immediately to simmer. I might have overboiled it a little bit the other day. I also used a larger and deeper skillet which worked great; when I used the smaller one I think the boiling might have gotten some water into the custard because there wasn't enough room around the custard cups. I have to say, it tastes pretty good! It's not Ben & Jerry's but it's not bad!
I also used a larger and deeper skillet which worked great; when I used the smaller one I think the boiling might have gotten some water into the custard because there wasn't enough room around the custard cups. I have to say, it tastes pretty good! It's not Ben & Jerry's but it's not bad!
05-07-2014, 12:07 PM
#17
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Join Date: Jun 2009
Location: Owensboro, KY
Posts: 1,420
Donna, one of my favorite recipe sites is TheSouthernLadyCooks.com I got this recipe from her site just recently and it's almost a no fail recipe. Custard Pie This Custard Pie is so easy to make and so good served with whipped cream. I love nutmeg and sprinkling it on top really adds to this pie. You could add a cup of coconut to the filling, too.
1 (9 inch) deep dish pie shell, unbaked
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water (I just use tap water. You don’t want it boiling or too hot or it will cook your eggs)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs, beaten
About 1/4 teaspoon ground nutmeg, Optional
In a mixing bowl whisk together the milk, water, salt and vanilla extract. Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell. Sprinkle nutmeg on top. Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set. Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over. Enjoy!
1 (9 inch) deep dish pie shell, unbaked
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water (I just use tap water. You don’t want it boiling or too hot or it will cook your eggs)
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs, beaten
About 1/4 teaspoon ground nutmeg, Optional
In a mixing bowl whisk together the milk, water, salt and vanilla extract. Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell. Sprinkle nutmeg on top. Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set. Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over. Enjoy!
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