Setting custard gently
Egg proteins set at about 65 to 80°C (150 to 175°F), and that's the silky zone. Past about 85°C (185°F) they clench and squeeze out water. Hello, curdled and grainy.
Stir and test with a spoon
For stirred custard, stir over low heat until it coats the back of a spoon and holds a line when you swipe a finger through it. That's about 80°C (175°F). Pull it off the heat right away.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Why do you cook custard over low heat?
Fast, high heat curdles the eggs. Gentle heat sets the proteins smoothly.
True or false: A water bath helps a baked custard cook gently and evenly.
True. Water tops out at 100°C, so a water bath shields the custard from the oven's hotter air.
What went wrong? You pour hot milk straight into egg yolks. Tiny scrambled bits float through the mixture.
Hot milk cooked the yolks before they were whisked in. Add the milk a little at a time while whisking.
Fill the blank: Slowly whisking hot liquid into eggs, a little at a time, is called ___.
Slowly whisking hot liquid into eggs, a little at a time, is called tempering. It warms eggs gently.
Your stirred custard just turned grainy. What's the best rescue?
Take it off the heat, then blend or strain it. Blending or straining can smooth mild graininess.