Custard Technique (For Sweet and Savory)
Custards are liquids that set with the aide of eggs. The eggs coagulate and they set the liquid in the recipe. These liquids can be as simple as milk and sugar, or more complex preparations like fruit juice or even vegetable mixtures for savory preparations.
There isn't much explanation into it, another thing to remember is that you don't necessarily need the whole egg, it can also be made with just the egg white or just the egg yolk. It all depends on the recipe, and, or, your dietary needs.
Making Leche Asada, Flan, Custard Pie Fillings, Pumpkin Pie, Lemon Pie, Quiches or Savory Flan and others is the best way to practice the Technique.
What can go wrong?
- Forgetting to continuously stir.
- Cooking at high temperature. What is expected is that the eggs coagulate, and this is best achieved at a low temperature.
- Not enough eggs for the amount of liquid being used. Recipes will vary, but a good ratio for me has always been 2 eggs for 1 Cup liquid. Consider the following; the thickness of the liquid and what the liquid part is made from, if it is thicker because it contains something like bread (bread pudding) you will use less eggs.