9 Keto Baked Egg Custard Recipes - Remake My Plate (2024)

FAQs

What is a good egg substitute for baked custard? ›

Whenever I make an eggy dish, such as custard or bread pudding and sometimes scrambled eggs it always gets watery. What am I doing wrong? You are probably cooking your egg dishes too hot for too long.

By using the right ingredients, cooking the custard over low heat, adding the eggs slowly, straining the custard, cooling it properly, and refrigerating the filled tarts or tartlets, you can prevent your custard from curdling or weeping, and create a delicious dessert that everyone will love.

In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.

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.

Stirred custards are cooked in a saucepan until thick but still liquid in consistency, while baked custards are usually cooked in ovenproof dishes in a water bath or bain-marie until set.

The most common mistake people make with custards is that they tend to overcook them. Custards need to come out of the oven just before they're completely cooked because they will continue baking even after you take them out of the oven.

When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly.

The highest oven temperature you'll see in a custard pie recipe is 375ºF—any higher than that and you run the risk of curdling.

But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.

What happens if you put whole eggs in custard? ›

With the eggs, the issue is whether to use the whole egg or only the yolk. Yolks give a richer tasting, velvety custard, and a deeper yellow colour which is more appetising. If you add whites there is more of a jellyish consistency. Whites make a sturdier custard and are useful if you wish to unmould a baked custard.

Heat gently, stirring with a wooden spoon until the custard is thickened. Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C. If the temperature raises even 3-6 °C this can very quickly lead to overcooking and curdling (possibly the most frustrating thing to happen).

The hot water evenly distributes heat around the custard, ensuring that the eggs don't curdle. It also prevents the top from drying out and splitting before the inside is fully cooked. Without a bain marie, you'll have a rubbery and cracked dessert.

Your custard was clearly overbaked, that's why it weeps liquid. Add more sugar. It reduces curdling, because the sugar molecules get in the way of the proteins trying to bind to each other.

Cornstarch and Water

Using cornstarch is a wonderful substitute when needing to add stability and a firmer consistency to your recipe. This option is ideal for egg-free custards and pudding desserts but is also a good egg replacement for breads, cakes, and cookies.

Chickpea flour, cornstarch, soy lecithin, and avocado make for some of the best egg yolk substitutes. Chia seeds and flax seeds may be more well known replacements for whole eggs, but nevertheless, can be successfully implemented where yolks are called for as well!

1 egg = 1 tbsp (10 g) arrowroot starch

Not only that, but arrowroot starch is also AMAZING in vegan custard and vegan custard-based recipes, like this vegan chocolate pudding and baked vegan cheesecake, especially if aquafaba and chickpea flour are unavailable to you.

Eggless caramel custard is made with basic ingredients like milk, sugar and vanilla. The thickening ingredient used is agar agar and cornstarch. Both cooked together with milk and then baked in bain-marie to create a custard like texture. For setting the custard, the key ingredient used is agar agar.