Custards and creams
Scrambled stirred custard or crème anglaise
2 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.
Likely causes
- techniqueOverheated past about 180 °F (82 °C).
- techniqueDirect high heat.
What to change
- Cook gently to 175 to 180 °F (79 to 82 °C) and no further.
- Stir constantly.
- Temper the eggs with hot liquid before combining.
- Strain at the end as insurance.
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
Weeping or syneresis
Didn't set
Lumpy pastry cream
Thin or runny pastry cream
Pâtisserie Creams & Meringues · Setting & Stabilizing Agents · The full troubleshooting method · All 50 symptoms