Custards and creams
Lumpy pastry cream
2 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- techniqueStarch not fully cooked, or unevenly dispersed.
- techniqueEggs scrambled during tempering.
What to change
- Temper the eggs gradually.
- Whisk constantly.
- Bring to a boil for one to two minutes to burst the starch granules.
- Strain.
Read it with the four domains in mind
FormulaThe recipe itself: ratios, quantities, and ingredient choice.
TechniqueWhat you did: mixing, shaping, timing, handling.
EnvironmentThe room: temperature, humidity, altitude, storage.
EquipmentThe gear: oven calibration, pans, mixer, tools.
Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.
Other custards symptoms
Curdled or broken baked custard
Scrambled stirred custard or crème anglaise
Weeping or syneresis
Didn't set
Thin or runny pastry cream
Pâtisserie Creams & Meringues · Setting & Stabilizing Agents · The full troubleshooting method · All 50 symptoms