Magic Custard Cake Recipe (2024)

FAQs

How to make custard thicker? ›

For a thick, hot custard you need to add cornflour (cornstarch) as a thickener. The custard needs to come up to boiling point to thicken and to loose the taste of the uncooked starch, but the cornflour stabilizes the egg yolks so that they can tolerate higher temperatures without scrambling.

Pour in the egg whites and beat them into the mixture until smooth. Pour your mixture through a sieve, equally distributing them between 2 bowls or ramekins. Cover the bowls/ramekins with aluminum foil and steam them for 10 minutes.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger. Strain into a clean jug and serve hot or cold.

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.

Do you need to temper eggs for custard? It is possible to make a custard without tempering eggs: The key is adding all the ingredients to the pot when they're cold. If you whisk constantly as the custard heats, there's no need for tempering!

Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too. Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble. Keep stirring over medium heat as the custard thickens.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

How do British people eat custard? ›

Custard is usually a sauce to pour on puddings, though there are baked egg custards (caramel custard or créme Brulee) which can be served alone or with fruit, or as a layer in a trifle or in a custard tart.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

If the custard is undercooked it might never set, while if you add the eggs without tempering them or while the mixture is too hot, you might end up with scrambled eggs. If you find yourself with a runny custard, you do have options. One way to combat a custard that will not set is to reboil it.

Whole eggs, as opposed to just egg yolks, will also give you a firmer texture. If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture.

There are some cooking purists that say that to make proper custard you shouldn't need any flour or cornflour to aid thickening, you should let the egg yolks do all the work.