Coconut Custard Recipe (from scratch) | Sugar Geek Show (2024)

FAQs

What makes custard grainy? ›

As the liquid heats up, the yolk proteins, previously tightly packed in small granules, start to unfurl. Left to themselves, they'll make a few bonds with each other and create a tough, grainy substance at around 150 F (65C) – essentially, a hardboiled yolk.

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

In general, egg-based puddings and custards can curdle if cooked beyond 185 degrees, unless a thickening starch is present.

Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.

The secret to cooking stirred custard is to cook it in a large saucepan over medium-low heat. Stir constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. Stirring distributes the heat so the custard doesn't become too hot, which can curdle it.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.

Return the pan to a low heat and cook slowly, stirring continuously with a wooden spoon until the custard is thick enough to coat the back of the spoon. This will take about 8 minutes. Test it by running a finger through the custard on the spoon: if it leaves a straight, clear line, it's ready.

The custard will thicken though as it cools, so if you want a cold custard then please do look at the custard recipe in Nigella's Boozy British Trifle as this makes are relatively thick custard once it is chilled. For a thick, hot custard you need to add cornflour (cornstarch) as a thickener.

Can you overmix custard? ›

Be careful not to overprocess or you can wind up with irreparably thin, watery custard. Don't use a blender or food processor; they incorporate too much air and will leave the mixture frothy, not creamy.

Stirred custards are also prepared on the stovetop, but because they are made with just eggs and/or yolks, they do not need to come to a boil. Actually, bringing them to a full boil can cause the mixture to curdle, resulting in a lumpy, eggy-tasting mixture instead of a thick, silky-smooth custard.

To ensure that a custard is properly cooked and safe to eat, it is important to follow the recipe instructions carefully and to use a thermometer to check that the internal temperature of the custard has reached at least 160°F (71°C).

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.

If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are.

Why is my homemade pudding grainy? If your pudding is grainy then the egg yolks curdled when you added them to the hot milk. To fix a grainy pudding, strain the mixture before refrigerating.

When adding eggs to the custard mixture, add them slowly while whisking continuously. This will help to prevent the eggs from curdling or scrambling. It is also important to temper the eggs before adding them to the custard mixture.

Did the sugar sit with the uncooked eggs without being whisked, for any length of time? If, while you are waiting for the milk mixture to simmer, you combine the sugar and eggs too early but do not whisk often, the sugar can start to coagulate the eggs, which will result in a grainy final texture.