Baked Custard

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Baked custard is a mixture of eggs, milk, sugar, and flavorings that is baked until the eggs coagulate and the custard is set. A good custard holds a clean, sharp edge when cut.
The following recipe gives the procedure for making baked custard. Note these points in particular:
  1. Scald the milk before beating it slowly into the eggs. This reduces cooking time and helps the product cook more evenly.
  2. Remove any foam, which would mar the appearance of the finished product.
  3. Bake at 325°F (165°C). High temperatures increase the risk of overcooking and curdling.
  4. Bake in a water bath so the outside edges are not overcooked before the inside is set.
  5. To test for doneness, insert a thin-bladed knife 1–2 inches (3–5 cm) from the center (Figure 36.6). If it comes out clean, the custard is done. The center may not be completely set, but the custard will continue to cook in its own heat after removal from the oven.