Pumpkin Egg Custard Recipe - My Kitchen Love (2024)

FAQs

How long does pumpkin custard last in the fridge? ›

This easy pumpkin custard recipe will last for up to 3 days in the refrigerator. For best results, you should store it covered in plastic wrap to prevent the top from drying out.

Egg custard is a variation on cream custard. Egg custurd is a tick rich creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream, flavorings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone.

Stirred custard is thickened by coagulation of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result.

Pouring hot filling into a barely-thawed crust makes for doughy crust and undercooked custard, and cold filling in a hot crust is a one-way ticket to lumps and clumps.

Within reason, provided the food looks and smells as you would expect, it should be safe to eat, even if the 'best-before' date has passed. Keep an eye on the 'use-by' or 'best-before' dates on the food in your cupboards. Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.

Food that has passed its best before date is safe to eat. Best before should be considered a rough guide rather than a strict rule. There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Custard is generally made of cream, egg yolks, and sugar while cream is just cream, possibly mixed with some sugar. The egg yolks in custard contain cholesterol and the cream has high amounts of saturated fat, which isn't the best combination. Unless the custard is made with gelatin, I think cream would be "healthier."

With the eggs, the issue is whether to use the whole egg or only the yolk. Yolks give a richer tasting, velvety custard, and a deeper yellow colour which is more appetising. If you add whites there is more of a jellyish consistency. Whites make a sturdier custard and are useful if you wish to unmould a baked custard.

Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly. Over baked custard may curdle.

Why does my custard turned into scrambled eggs? ›

You are probably cooking your egg dishes too hot for too long. Eggs contain a lot of water and also chains of proteins; if you could see them, the proteins would be coiled like little springs.

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.

The most common mistake people make with custards is that they tend to overcook them. Custards need to come out of the oven just before they're completely cooked because they will continue baking even after you take them out of the oven.

In general, homemade custard, whether baked or stovetop, should be refrigerated promptly and consumed within 2 to 4 days for optimal quality and safety.

It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container.

Homemade custard will keep in the fridge for up to 3 days.

If properly wrapped—that is, loosely covered with aluminum foil or plastic wrap—a freshly baked pumpkin pie keeps in the fridge for 3 to 4 days.