How to thicken up runny custard?

For a thick, hot custard you need to add cornflour (cornstarch) as a thickener . The custard needs to come up to boiling point to thicken and to loose the taste of the uncooked starch, but the cornflour stabilizes the egg yolks so that they can tolerate higher temperatures without scrambling.

What to do with custard that won't set?

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made . Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

What ingredient is used to thicken custard?

Eggs: Four eggs ensure a creamy, thick, and velvety texture. Sugar: Sweeten things up with ½ cup of white sugar. Cornstarch : Cornstarch thickens the custard.

How to get custard to set?

You don't want the custard so cold that it sets and breaks up as you spread it. The easiest way to cool the custard is to put it into a large bowl in a sink of cold water. It will take about 15 minutes. If you want it to set, put it in the fridge for an hour .

How to Thicken Custard: 6 Steps (with Pictures)

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1Using a Thickening Agent

2Varying Your Cooking Time or Preparation Method

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Custard is typically an egg-yolk-based sweet cream dessert that can stand on its own or as an ingredient in other desserts (like creme brulee or pie, for example). If you've tried making custard from scratch, you already know that sometimes it takes a few tries to master making a dessert that tastes good. Before hanging your whisk up in frustration, try either adding one thickening agent to your ingredients, or try changing your original recipe by varying your cooking time or preparation method.

Method 1

Method 1 of 2:

Using a Thickening Agent

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1
Add flour and cold water mix to custard ingredients. Mix flour and cold water well, making sure the mixture is smooth. For 1 cup (240mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59mL) of cold water.^[1] Add the mixture into your custard ingredients as they cook on the stove.
See Also
Corn Starch | Baking Ingredients | BAKERpedia The 5 Best Cornstarch Substitutes for Cooking and Baking Out of Cornstarch? Reach for One of These Handy Substitutes The Best Cornstarch Substitutes for Cooking & Baking
2
Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent. For 1 cup (240mL) of custard, use 1 tablespoon (7.5 g) of cornstarch mixed with 1 tablespoon (15mL) of cold water.^[2]
- Also like flour, make sure to add your cornstarch mix as your ingredients are cooking on the stove.
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3
Use tapioca instead of flour or cornstarch. You will need less tapioca than flour or cornstarch, as tapioca does not need to be combined with cold water to add to your custard. Use about 1 teaspoon (4.9mL) of tapioca for every 1 tablespoon (7.5 g) you would use of cornstarch.^[3]
- Tapioca, like flour or cornstarch, should be added while you are cooking your custard on the stovetop.

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Method 2

Method 2 of 2:

Varying Your Cooking Time or Preparation Method

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1
Increase stovetop cooking time. If you've tried a few recipes and your custard is still runny, thicken your custard by increasing the stovetop cooking time (instead of adding a thickening agent). Follow your recipe stovetop cooking time, right up until the custard starts bubbling. Once your custard starts bubbling, add 1 to 2 minutes of cook time, and stir constantly!^[4]
2
Decrease oven cooking temperature. While some custards will need to be cooked longer on the stovetop to thicken (to give the ingredients a better chance at binding together), others need to be cooked on a lower oven temperature than what the original recipe calls for. Check if your original recipe recommends a certain oven temperature for your sea level or for the season you're cooking in.
- Decrease your oven's temperature and cook your custard until the center is slightly wobbly when nudged.^[5]
3
Stir more vigorously before cooking custard in the oven. While this step sounds like a no-brainer, you may not be stirring your custard enough for the egg-yolks to break down and start binding with the other ingredients (stirring is essential to create the fluffy cream texture). Stir as recommended by your original recipe, but if your custard is still runny, try more vigorous stirring.
- Make sure to use the appropriate tool, such as an immersion blender or a hand whisk.^[6]

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Use a cooking thermometer to ensure your custard is cooking evenly.
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Re-read your original custard recipe and see if the author of the recipe offers any tips to thicken the custard. Some online recipes have tips or helpful comments at the bottom of the page.
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Double-check that any additional ingredients adhere to your diet and lifestyle (vegan, keto, dairy-free, etc.).
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How to Thicken Custard: 6 Steps (with Pictures) - wikiHow (15)

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wikiHow Staff

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This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 139,662 times.

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Updated: February 2, 2024

Categories: Desserts and Sweets

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How to Thicken Custard: 6 Steps (with Pictures) - wikiHow (2024)

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Varying Your Cooking Time or Preparation Method

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Tips

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