Custard is a type of sweet cream made from egg yolks. It is incredibly tasty in itself and is the main ingredient in many desserts (for example, creme brûlée). If you have tried to prepare custard, you will have noticed that it is not easy to obtain a perfect product the first time. Before you give in to frustration and hang up your whisk, try adding a thickening agent to the recipe ingredients or changing the cooking times or method of preparation.
Steps
Method 1 of 2: Use a Thickening Agent
Step 1. Add a mixture of cold water and flour to the custard ingredients
Mix the flour well in cold water to get a smooth and homogeneous mass. For 250ml of custard, use 2 tablespoons (17g) of flour mixed with 4 tablespoons (60ml) of cold water. Add the mass of water and flour to the custard ingredients as it cooks.
Step 2. Use cornstarch as an alternative to flour
Like flour, corn starch must also be mixed with cold water. For 250ml of custard, use one tablespoon (7.5g) of cornstarch mixed with one tablespoon (15ml) of cold water.
The cornstarch and flour mixture should also be added to the custard ingredients during cooking
Step 3. Use tapioca starch instead of flour or cornstarch
Tapioca starch should be used in even smaller quantities and it is not necessary to mix it with cold water before adding it to the custard. One teaspoon (5 g) of tapioca starch is enough for every 250 ml of custard to thicken.
Tapioca starch, like flour and cornstarch, should be added to the custard ingredients during cooking
Method 2 of 2: Change the Cooking Times and Preparation Method
Step 1. Increase the cooking time
If you've tried several recipes, but the custard still feels too runny, you can make it thicker by letting it cook longer (instead of adding a thickening agent). Follow the cooking times indicated by the recipe until the custard begins to boil. When it reaches a boil, add 1-2 minutes to the expected cooking time and stir the cream continuously until it has reached the desired consistency.
Step 2. Reduce the cooking temperature
Depending on the recipe, you can thicken the custard by letting it cook longer (so that the ingredients have time to mix well) or by lowering the cooking temperature from that indicated. Check if the original recipe recommends cooking the cream at a certain temperature based on the current altitude or season.
Reduce the temperature and cook the custard until gently hitting the edge of the bowl you see it swing in the center. At that point you will know that it has reached the right consistency
Step 3. Stir the ingredients more vigorously before cooking them
It may sound weird, but the reason the custard feels too fluid may be that you don't mix it enough. The egg yolks must be beaten well, otherwise they will not be able to bind with the other ingredients. If you want your custard to have a thick and light texture, it is very important to mix the ingredients with extreme care. Follow the directions in the recipe and if the custard feels too fluid, try mixing it more vigorously.
Make sure you use a utensil that is suitable for mixing the custard ingredients well, such as a hand whisk or hand blender
Advice
- Use a cooking thermometer to make sure the cream is cooking evenly.
- Review the original custard recipe to see if the author suggests how to make it thicker. Some online recipes come with useful tips or comments.
