Baking Custard: Non-Stick Pan Tricks And Tips

Custard is a timeless dessert that can be enjoyed in many ways, including plain, with fruit, or as part of another dessert such as crème brûlée. The key to achieving the perfect custard is to cook it slowly at a low temperature to maintain a creamy texture. To do this, the custard should be baked in a water bath, which involves placing the custard cups in a larger baking pan filled with hot water. The water should reach the same level as the custard inside the cups. This method ensures even cooking and prevents the custard from curdling or cracking.

How to whisk eggs, sugar, spices and vanilla

To whisk eggs, sugar, spices, and vanilla for custard, you'll need a medium-sized bowl, a whisk, and a hand mixer.

First, crack your eggs into the bowl and beat them on medium-low speed for 30 seconds. Next, add the sugar, spices, and vanilla. Whisk the mixture gently until everything is mixed.

Now, it's time to temper the eggs. Heat your milk in a microwave-safe bowl or a heavy-bottomed saucepan until it reaches 180ºF. You can do this in the microwave in 1-minute increments, stirring in between, or on the stovetop over medium heat. Once the milk is hot, slowly drizzle 1 cup of it into the egg mixture, whisking the entire time. This process is crucial to achieving a creamy custard, as it prevents the eggs from cooking and forming lumps.

Finally, add the remaining milk to the egg mixture and beat with a hand mixer for 20-30 seconds. Your custard base is now ready to be poured into ramekins and baked in a water bath!

How to scald milk

Scalding milk is an old-fashioned technique used in some baking recipes. It involves heating milk to a temperature of 170-185°F (just before it boils) and then cooling it to room temperature or about 110°F. Here's how to scald milk:

• Add cold milk to a wide, shallow, heavy-bottomed saucepan. The more surface area there is, the faster the milk will heat up.
• Heat the saucepan over medium heat, stirring frequently to prevent a film from forming on top of the milk.
• The milk is scalded when small bubbles appear around the outside of the saucepan. The moment you see these bubbles, your milk is done scalding. If larger bubbles start to appear or the milk starts to boil, remove it from the heat immediately and start over.
• Cool the milk for about 10 minutes, until it reaches below 138°F. This is important as milk that is too hot can kill the yeast in bread recipes.

Scalding milk serves several purposes. Firstly, it weakens whey, allowing yeast to work and bread dough to rise better. Secondly, it can infuse milk with other flavours such as lemon zest, vanilla bean, herbs or spices. This is important when making a milk base for ice cream. Finally, it helps butter melt and sugar dissolve faster, creating a more uniform dough or batter.

How to temper eggs

Tempering eggs is an important step in the process of making custard to avoid ending up with bits of scrambled egg in your dessert. Here is a step-by-step guide on how to temper eggs:

Step 1: Prepare the Eggs

First, crack your eggs into a bowl or a large liquid measuring cup that can hold at least a couple of cups of liquid and can accommodate a whisk. Whisk the eggs to homogenize them. If you are making a custard base, you may also want to add and whisk in sugar at this stage.

Step 2: Stabilize the Bowl

Stabilize the bowl with a damp towel so that both your hands are free for the next step. You can form a little nest for your bowl by rolling the towel into a log, shaping it into a hollow ring, and resting your bowl inside.

Step 3: Heat the Milk

Heat your milk until it is near-boiling and steaming. You can do this in the microwave or in a heavy-bottomed saucepan over medium heat.

Step 4: Combine the Eggs and Milk

Once your milk is hot, slowly drizzle and whisk it into the eggs. This step is important and must be done gradually and constantly, or you will end up with cooked egg pieces. Continue to drizzle and whisk until you have added about one cup of milk to the eggs.

Step 5: Check the Temperature

Touch your egg mixture to check the temperature. If it is very warm, you can move on to the next step. If not, continue to slowly add more hot milk until it reaches the right temperature.

Step 6: Combine the Mixture

Now, slowly pour the egg and milk mixture back into the rest of the hot milk, whisking or stirring constantly.

Step 7: Cook the Custard

Continue to cook the custard, whisking frequently and scraping the sides and bottom of the pot. Keep cooking until you reach your desired consistency or temperature. For custard, you are usually looking for the mixture to coat the back of a spoon.

And there you have it! You have successfully tempered your eggs and are well on your way to making a delicious custard.

How to bake custard in a water bath

Baking custard in a water bath is a great way to prevent the custard from curdling or cracking. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Custard Mixture

First, whisk together the eggs, sugar, spices, and vanilla in a bowl. Then, stir in the milk. You can also heat the milk with a vanilla pod beforehand for a more intense vanilla flavour. If you do this, make sure to heat the milk until warm, not boiling, and then remove the vanilla pod.

Step 2: Prepare the Water Bath

Place the custard cups or ramekins in a large baking dish. The baking dish should be large enough to fit the custard cups and have sides that are nearly as tall as the cups. Bring some water to a light simmer on the stove, and carefully pour the hot water into the baking dish. The water should reach about halfway up the sides of the custard cups. Be careful not to get any water into the custard cups.

Step 3: Bake the Custard

Place the baking dish with the custard cups and water bath into the oven. Bake at 325-350°F for 25-40 minutes, depending on the size of your custard cups. The custard is done when it is set around the edges but still slightly jiggly in the centre. You can also test it by inserting a knife into the centre of the custard; if it comes out clean, it's done.

Step 4: Cool and Serve

Remove the custard cups from the water bath and let them cool on a wire rack until they reach room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours or up to 2 days. Serve the custard cold or warm, with whipped cream or fresh fruit if desired. Enjoy!

How to tell when custard is done

There are several ways to tell when custard is done. The first is to use a thermometer. The internal temperature of the custard should be around 170-175°F.

Another way is to use the "knife test". Insert a thin-bladed knife about one inch from the centre of the custard. If the knife comes out clean, the custard is done. If any custard clings to the blade, it needs a few more minutes.

You can also test for doneness by gently shaking the custard. It should jiggle slightly and wobble leisurely. If the custard sloshes around, it's not ready.

Frequently asked questions