- Pantagruel Jan 28, 2005 09:42 AM
Last night I did the following:
- Threw 2 eggs & 1/3 cup sugar together
- added 1 mashed banana, 1 tsp vanilla, & 1 1/2 cup part skim (99%) milk
- mixed thoroughly
- poured in 4 custard cups
- put in 350 oven, in a baking pan with 1/2 inch water
Instead of taking the expected 30-40 minutes to cook, it was still liquid after 45 minutes. It didn't get solid until it had baked for 1 hour. By that time the water in the pan had evaporated.
The custard was curdled. What happened? I've done this I think basically the same way before without a problem.
You did not say what sized eggs you used or what temperature you baked it at, but 2 C. milk and 2 whole large eggs baked for about an hour at 300 F. should give you a tender custard. Adding an extra egg would make it frimer and somethng you could turn out of a mold. If you cook it at too high a temperature you will get a tough curdly custard full of holes. You probably should have kept an eye on the water level in the baking pan and replenished it as needed.
It was a 350-degree oven, so it must have been too hot, especially with the evaporation of the water -- which I should have prevented, but got too frustrated by the length of time it was taking.
I'm still wondering why it didn't start to get solid until after 45 minutes.
Thank you very much for your pointers.
It might have been the skim milk. There is some food science going on here and custard is more of a formula than a recipe which is more forgiving. When I make custard I use half and half or whole milk. With skim milk it may require more egg to get the custard to set. You might want to use 2 whole eggs and 1 extra egg yolk. I know that using the whole mikk or half and half is a lot fattier but as an occasional indulgence it is not that bad and you are not going to eat all 4 by your self in one sitting are you?