Home Cooking

Pudding Custard

Corn starch-thickened sauces/custard/curds/puddings that go thin. HELP!


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

Corn starch-thickened sauces/custard/curds/puddings that go thin. HELP!

vircabutar | May 20, 2012 11:02 PM

Hello guys,

I've always had this problem ever since I started doing creme patisserie for souffles. After researching this issue in cookbooks, I found that I whisked the custard too much after it has been cooled thus breaking the starch cell and causing it to thin out (goes from dollop-y thick to watery sauce within seconds).

My understanding was that this could only happen if you whisk the starch-thickened things once they completely cool down; however, I had the same exact problem today except that i was working with a hot lemon curd (that was still on the stove). I have been making the same lemon curd over 10 years now, and it was the first time this ever happened to me (this was the first time i started using a whisk also...i figured that a vigorous whisk (over a wooden spoon) would prevent the egg yolks from curdling on the stove.

This is just driving me crazy, and I'm wondering if anyone experiences the same thing or has suggestions. I know it stems from over-mixing (mostly), but is there a way to prevent this? Temperature? Sans whisk? Potato starch?


Want to stay up to date with this post?

Recommended From Chowhound