2 Exercise: How to Minimize Weeping and Curdling in a Custard Sauce (Crème Anglaise)

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How Baking Works

By Paula Figoni

Published 2003

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Imagine that you have a custard sauce formula that tends to weep and curdle during cooking. You can make any change to the formula or to the method of preparation. You list the following changes that could decrease weeping and curdling because each decreases the rate of egg coagulation. While some of these changes will not work in every situation, and some work better than others, each is a possibility. Explain the reasons that each could work. The first is completed for you.

  1. Use lower cooking temperature.

    Reason: This is the most direct way to slow the rate of coagulation, since it reduces the rate of heat that reaches the custard. When eggs are heated slowly, there is more time for egg proteins to properly unfold and coagulate without curdling.

  2. Use cream instead of milk.

    Reason: _____

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  3. Increase amount of sugar.

    Reason: _____

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  4. Cook custard in double boiler (bain marie), above simmering water.

    Reason: _____

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  5. Decrease amount of egg.

    Reason: _____

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