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Home Cooking

Portuguese Custard Cream runny inside after baking!

likwid8 | Jul 25, 201901:08 PM     9

I've followed a few similar recipes in Portuguese and in English to get an idea of the similarities in making these delicious tarts and mine all came out runny in the middle, even after leaving them in the fridge overnight. I also realized later on that some recipes call for Corn Starch and none of the recipes I've seen used any starches so I'm left thinking if maybe the starch was the missing piece to the puzzle. Another blog mentioned to have a thermapen ready to make sure the temperature of the custard reaches a certain temperature or else it will collapse. Problem being, blogger failed to mention if it was during the making of the custard or during the baking process and at what temperature it needed to be! Lastly, maybe it wasn't enough eggs? The recipe I used called for 3 egg yolks and I used 4 and it made 12 tarts. I am so torn up about this because what seems so simple and easy it's becoming so difficult to please.

Can someone with experience tell me if the issue is one of the three I mentioned or all 3 combined? Please and thanks to anyone!

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