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Home > Taste of Home Community > Community Forums > Cooking Hints & Tips > Egg Custard (watery)

Egg Custard (watery)

Last post Jan 22, 2006 2:29 PM by Clemantine_AL . 6 replies.


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    • Not Ranked
    Joined: Nov 2003
    Posts: 50
    Posted: Jan 12, 2006 1:05 PM in Cooking Hints & Tips
    Post # 1
    Egg Custard (watery)
    From time to time I bake an old fashoned egg custard from a recipe that belonged to my Grandmother. It is just a basic custard with eggs, milk, sugar, and baked in a pie crust. Occasionally it is watery (doesn't hurt the taste, but is unappealing). I was wondering if any of you good cooks could tell me why this happens, and what I could do to prevent it. Many thanks in advance...Gail
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    • Top 500 Contributor
    Joined: Dec 2001
    Posts: 3,535
    Reply Posted: Jan 12, 2006 1:18 PM in Cooking Hints & Tips
    Post # 2
    RE: Egg Custard (watery)
    Silly thought, Gail, but what kind of milk do you use? A friend of mine had an old family recipe for scalloped potatoes. Recipe called for "milk"...she used the 1% she had on hand. Same results as yours...still tasty, but watery. I suggested that her Mom probably used whole milk when making the recipe 40+ yrs ago. Sure enough, it worked much better the next time with the whole milk.
    Another thought is cut down the baking time a bit. Sometimes overbaking causes the "watery" look.

    :)
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    • Not Ranked
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    Posts: 50
    Reply Posted: Jan 12, 2006 3:08 PM in Cooking Hints & Tips
    Post # 3
    RE: Egg Custard (watery)
    Thanks Sparty! I do use, what we call whole milk, but you have a point. The "whole" milk we use is NOT the same. I will back off a little on the baking time. Thanks again! Gail
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    • Top 500 Contributor
    Joined: Dec 2001
    Posts: 3,535
    Reply Posted: Jan 12, 2006 5:18 PM in Cooking Hints & Tips
    Post # 4
    RE: Egg Custard (watery)
    U R Welcome, Gail!!
    :)
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    • Top 75 Contributor
    Joined: Feb 2003
    Posts: 19,700
    Reply Posted: Jan 13, 2006 9:37 AM in Cooking Hints & Tips
    Post # 5
    RE: Egg Custard (watery)
    if the milk is the problem, you could try using half-and-half. . .
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    • Not Ranked
    Joined: Jun 2001
    Posts: 58
    Reply Posted: Jan 20, 2006 9:35 AM in Cooking Hints & Tips
    Post # 6
    RE: Egg Custard (watery)
    Like so many things in life, I learned the "secret" to the perfect custard by mistake. I was in a hurry one day and barely mixed the eggs, sugar and nutmeg. Perfect. I found out later, taling to an "older woman" that it's the beating that causes eggs to water. So the key to a velvet textured, non-watery custard is only stir the entire mixture (not eggs alone first) and then just enough to mix the yolks.
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    • Not Ranked
    Joined: Jan 2002
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    Reply Posted: Jan 22, 2006 2:29 PM in Cooking Hints & Tips
    Post # 7
    RE: Egg Custard (watery)
    I bake egg custards a lot as they are my husbands favorite dessert. I've found out that overbaking will make it watery every time. I know the key is to remove from oven while still shakey in the middle, but sometimes it's hard to judge just the right time to take it out
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