Egg Technique: Creating Silky Custards Without Curdling

Notes

The science behind silky custards lies in denaturing egg proteins gently. Too much heat causes proteins to bond tightly, leading to curdling. By tempering eggs and using low, consistent heat, you encourage proteins to unfold slowly and link together in a fine network, creating a smooth texture. A common mistake is using too high a heat, so patience is key. If you notice small curds forming, remove the custard from heat immediately and strain it. Always use a water bath to bake custards, as it provides gentle, even heat. Custards can be made ahead and stored in the refrigerator for up to 5 days. Ensure your dishes are oven-safe and your oven temperature is accurate with a reliable thermometer.

Steps

1. 1 Whisk together eggs and sugar in a medium bowl until fully combined.
2. 2 Heat milk or cream in a saucepan over medium-low heat until it steams but does not boil.
3. 3 Gradually pour about half of the hot liquid into the egg mixture, whisking constantly to temper the eggs.
4. 4 Slowly pour the tempered egg mixture back into the saucepan with the remaining liquid.
5. 5 Cook over very low heat, stirring constantly with a wooden spoon or spatula.
6. 6 Keep the custard at 170°F to 180°F, using a thermometer to monitor the temperature.
7. 7 Continue cooking until the custard coats the back of a spoon, about 10 to 15 minutes.
8. 8 Strain custard through a fine-mesh sieve into a clean bowl to remove any lumps.
9. 9 Pour custard into serving dishes or a baking dish.
10. 10 Place custard dishes in a roasting pan filled with hot water for a water bath.
11. 11 Bake in a preheated 325°F oven until just set but still slightly wobbly in the center, about 30 to 40 minutes.
12. 12 Remove from oven and let cool to room temperature.
13. 13 Cover with plastic wrap pressed directly onto the surface to prevent skin formation.
14. 14 Refrigerate until thoroughly chilled before serving.