Starch-bound Custards

Starch-bound custards are simply stirred custards that are thickened and made more stable with a starch. These custards represent an exception to the rule that custards should never be heated above 180°F (82°C): They must boil for at least 2 minutes to eliminate the raw-starch taste, destroy the starch-digesting alpha-amylase enzyme in the eggs (which will counteract the thickening power of the starch and thin out the custard), and thicken to the proper consistency. In a restaurant setting, the custard is usually boiled for 3 minutes to sterilize the eggs.