"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 03-09-2008, 10:38 PM   #1
Cook
 
Join Date: Mar 2008
Posts: 89
Custard in the oven

my general recipe is: 2 egg yolks thicken 3/4 cup of liquid, and I usually put 2Tbsp of sugar per 3/4 cup milk. But I just can't get my technique right.

I cook them in ramekins in a double boiler in the oven set to 325F. The ramekins are small (about 1/4 cup each).

My timing is always off, so the custards either aren't fully set, or are completely curdled like scrambled eggs. Not to mention that the top dries out even if they aren't set fully.

Does anyone know what I am doing wrong?

__________________

__________________
crono760 is offline   Reply With Quote
Old 03-09-2008, 11:40 PM   #2
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by crono760 View Post
...I cook them in ramekins in a double boiler in the oven set to 325F.
Crono, do you mean a bain marie?

Baked Custard

ETA: I have an onion custard recipe. Will try to dig it out & post.
__________________

__________________
*amy* is offline   Reply With Quote
Old 03-10-2008, 05:11 PM   #3
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,281
I suggest you use heavy cream. Heat the cream til it's close to boiling, then temper the eggs with it. Mix it all together & bake in a bain marie. Pull them out when they look a little "jiggly" still- they keep cooking after you remove them from the oven and they'll set up nicely once they're cool.

IMO all custard needs is eggs, sugar, cream and a dash of real vanilla extract.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-10-2008, 05:46 PM   #4
Cook
 
Join Date: Mar 2008
Posts: 89
It's possible I mean a bain marie, but isn't a double boiler (or...perhaps a water bath?) something that goes into the oven, while a bain marie is on top of the stove over a pot of hot water? It probably doesn't matter though, just a terminology thing :0)
__________________
crono760 is offline   Reply With Quote
Old 03-10-2008, 06:56 PM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
My grandma taught me to put the custard cups in a baking pan, place pan in the oven, and pour boiling water in the pan until it's halfway up the sides of the cups.
She just used whole milk, but she "scalded" it first...in other words, she heated it in a pan, stirring occasionally, until it started getting bubbles around the edges.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.