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Custard

Gluey custard?

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Gluey custard?

Wendy Lai | Feb 7, 2003 11:37 PM

I was making a vanilla custard today. The recipe called for

3 tablespoons cornstarch
1/3 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter

The instructions said to do:

In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.

I try to follow that. Except the mixture began to thicken really quick, before it came to a boil. I stirred non-stop, and took it off the heat after a couple of minutes when it bacame thick enough (I thought). As the mixture cooled it became really sticky and gluey, almost like over-mixed mashed potatos. So what did I do wrong? By the way, I have made with pastry cream without corn starch with success. I thought in theory they are the same, except one has corn starch and the other didn't.

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