Custards too loose

[briochenewbaker]

Every time I make a custard it sets up perfect in the fridge overnight. When I go to fold in a little homemade whipped cream, (both very cold from the fridge) it becomes so runny. I tried adding some cornstarch to thicken things up but I’m at a loss why this keeps happening. Any tips?

 

[Norcalbaker59]

Are you checking the temperature of the mixture to make sure you heat it to the correct temperature?

When the custard becomes watery, it means it wasn’t heated to the correct temperature.

Depending on the recipe most need to be heated 175°F – 180°F.

If the recipe contains cornstarch, the temperature is higher, 212°F is required for proper starch gelatinization to occur.

A starch like wheat flour has a lower starch gelatinization temperature, no more than 200°F.

Starch gelatinization occurs when the starch molecules absorbs water. At a certain point it absorbs so much water it actually burst. The contents (amylose and amylopectin) then mix with water molecules and essentially immobilize the water molecules. That’s what causes the thickening.

All starch gelatinization breaks down over time. It’s called retrogradation. When that happens the water molecules are released from the suspended state. When the starch gelatinization mass is made really robust, retrogradation happens very slowly.

Your custards are just reverting to retrogradation too quickly, most likely because of improper cooking techniques for the type of starch used.

 

[briochenewbaker]

This is extremely helpful. This is not something YouTube videos tell you when attempting new recipes. I’m going to try again this weekend and monitor the temperature. Thank you!!

 

[Norcalbaker59]

This is extremely helpful. This is not something YouTube videos tell you when attempting new recipes. I’m going to try again this weekend and monitor the temperature. Thank you!!

Most of the people who make videos have never had any training. They just repeat stuff they see on other blogs.

But there are a few people with professional training.

These two videos will explain what happens in starch gelatinization in basic easy to understand terms. Starch gelatinization is a very important chemical to understand in baking. It effects structure, moisture content, shelf life (staling), texture, sweetness, and flavor.

Starch gelatinization

This video is by a company that produces various starches for commercial use. Home bakers only have access to one type of retail cornstarch, tapioca, and potato starch. But various types of starches are produced for different food application. Each one requires a different temperature and each has its on characteristics.

Penford starch gels 2:40 shows 6 starches

 

[retired baker]

Every time I make a custard it sets up perfect in the fridge overnight. When I go to fold in a little homemade whipped cream, (both very cold from the fridge) it becomes so runny. I tried adding some cornstarch to thicken things up but I’m at a loss why this keeps happening. Any tips?

Using cake flour instead of corn starch will give better stability, I find store bought heavy cream doesn't hold as well as the commercial stuff but you can add some gelatin to the still hot pastry cream and that will hold it.
1/2 oz gelatin powder per qt milk.
Soften the gelatin in just enough cold water to wet it, stir it into the hot pastry cream as soon as it comes off the flame, after its dissolved and dispersed go ahead and pour it out to cool.
Don't use any sugar in the whipped cream, that is another cause for problems.
and the pastry cream has to boil.

Try this, pastry cream in 7 minutes.

 

[Mona]

It sounds like your whipped cream might be too cold or not whipped enough, causing the custard to become runny when mixed. Try letting the whipped cream sit at room temperature for a few minutes before folding it in, and make sure it's whipped to stiff peaks. Also, be gentle when folding to avoid breaking down the whipped cream. If your custard isn't thick enough, cook it a bit longer or add a bit more thickening agent like gelatin. Sometimes letting the mixture rest in the fridge for a bit can also help with the consistency.

 

[vineyridge]

Check the ingredient label on your whipping cream. I bought some Kroger heavy whipping cream and was appalled to see that it had been adulterated with whey and gums. To me it appeared that what should be all cream had been processed to cheapen it with extra liquid, then artificially thickened with gums. I now read all whipping cream labels before purchase. Even Land O'Lakes far more expensive whipping cream has added gums, but I can't remember if they also add liquid. The most natural cream that I've found seems to be Aldi's house brand.

It's true that all whipping cream now is ultra-pasturized, so it's possible that the processing is necessary to make the cream whip. But I doubt it.

At any rate, cream is no longer what it used to be nor is eggnog made from it, and I believe that it separates after whipping much sooner than it used to.

 

[retired baker]

Check the ingredient label on your whipping cream. I bought some Kroger heavy whipping cream and was appalled to see that it had been adulterated with whey and gums. To me it appeared that what should be all cream had been processed to cheapen it with extra liquid, then artificially thickened with gums. I now read all whipping cream labels before purchase. Even Land O'Lakes far more expensive whipping cream has added gums, but I can't remember if they also add liquid. The most natural cream that I've found seems to be Aldi's house brand.

It's true that all whipping cream now is ultra-pasturized, so it's possible that the processing is necessary to make the cream whip. But I doubt it.

At any rate, cream is no longer what it used to be nor is eggnog made from it, and I believe that it separates after whipping much sooner than it used to.

too much sugar makes it sloppy, powdered sugar makes it worse.
chantilly is made with powdered sugar but chantilly isn't whipped cream, its classed as a spoon over sauce, its not structural enough for making pastry.

firm whipped cream suitable for making pastry is made with granulated sugar in french pastry shops.

so if you use a recipe for chantilly and fold it into pastry cream its going to be sloppy.
You can get great results using no sugar in the whipped cream at all.

 

[vineyridge]

I remember when whipping cream all of a sudden became ultra-pasturized. At the time, knowledgeable cooks said that it was not possible to make "proper" creme brulee with ultra-pasturized cream.

I remember looking for a local dairy that would sell me pasturized cream.