For those of you who like to make cakes, the term custard certainly doesn't sound foreign anymore. Basically, custard is a thick, sweet-tasting cream made from a mixture of egg yolks and other ingredients. The custard can be served without any additions, or after it is added to various desserts, such as creme brulee or pies. If you've ever tried making your own at home but were dissatisfied that the texture ended up being too runny, check out this article for some easy tips! In short, the custard texture can be thickened by adding a thickening agent to the dough, or by modifying the recipe, such as changing the cooking time and/or the preparation process.
Step
Method 1 of 2: Using Thickeners
Step 1. Add the flour that has been dissolved in cold water into the custard dough
First, combine the flour and cold water in a bowl, then stir the two until the flour is completely dissolved. To thicken every 240 ml of custard, you will need to add a mixture of 2 tbsp. wheat flour with 4 tbsp. cold water. Add the flour solution to the custard mixture that is being cooked on the stove.
Step 2. Use cornstarch instead of flour
Maizena, like flour, needs to be dissolved in cold water before mixing it with the custard mixture. To thicken about 240 ml of custard, use 1 tbsp. cornstarch dissolved in 1 tbsp, cold water.
As with flour, cornstarch should also be added while the custard is cooking on the stove
Step 3. Use tapioca flour instead of flour or cornstarch
Basically, the amount of tapioca flour needed is not as much as flour or cornstarch, especially since tapioca flour does not need to be dissolved in cold water before mixing it into the custard mixture. Specifically, use about 1 tsp. tapioca flour for every 1 tbsp. cornstarch used.
As with wheat flour or cornstarch, tapioca flour should also be added while the custard is cooking on the stove
Method 2 of 2: Modifying the Cooking Time or Preparation Process
Step 1. Increase the cooking time of the custard on the stove
If the custard is still too runny after you've tried practicing different recipes, try thickening it by increasing the cooking time on the stove instead of adding a thickener. In particular, cook the custard for the time recommended in the recipe, just until the top of the custard starts to look bubbly. Once these conditions are reached, continue to cook the custard for 1-2 minutes, stirring constantly.
Step 2. Reduce the temperature of the oven used to cook the custard
Although some types of custard need to be cooked for a longer time on the stove to thicken the texture, and so that all the ingredients in it can be combined well, there are also types of custard that will only thicken when cooked at a lower temperature than recommended by the recipe, here. in the oven. Therefore, keep an eye on the recommended temperature in the recipe, which will usually depend on the elevation of your area above sea level, as well as the current weather/season when you cook the custards.
Reduce the oven temperature and cook the custard until the center slightly wobbles when shaking
Step 3. Stir the custard dough in a faster and stronger motion before cooking it in the oven
Remember, the custard mixture must be stirred long enough to break down the egg yolks and mix them with the other ingredients. In addition, stirring the custard is a mandatory step to produce a smooth and creamy texture of the cream. If the custard texture is still runny after stirring for a while, try stirring it again with a faster, stronger motion.
Use appropriate cooking utensils, such as a hand blender or a mixer
Tips
- Use a kitchen thermometer to make sure the custard is evenly cooked.
- Reread the custard recipe you used, and check for any tips for thickening the custard provided by the recipe author, especially since some recipes online provide helpful tips or comments at the bottom of the page.
