Does starch thickened custard get thinner after a few days?
A few days ago, I did a crème pâtissière (thick vanilla custard), using
- milk (300ml/1.25 cup)
- egg yolks (2)
- sugar (15g/1tbsp)
- potato starch (10g/1tbsp).
The end result had a relatively thick consistency, fit for my purpose. I had a bit left over, so I put it in the fridge after it cooled down. After a few days in the fridge, the custard got thinner, like a crème anglaise (thin vanilla custard, picture an eggnog-like consistency).
I wonder what happened. One of my guess is that the amount of starch was too small, but I can't explain the change of consistency.
Best Answer
It is not the starch alone, but the combination of starch and egg yolks. Yolks contain an enzyme which digests starch after some time, making the whole custard thinner.
If you absolutely have to use a custard with both starch and yolks, either consume it quickly, or boil it well (at least of minute of visible bubbling) to deactivate the yolk enzymes.
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Quick Answer about "Does starch thickened custard get thinner after a few days?"
1 Answer. Show activity on this post. It is not the starch alone, but the combination of starch and egg yolks. Yolks contain an enzyme which digests starch after some time, making the whole custard thinner.What do I do if my custard is too thick?
If it is too thick, using a fork, try whisking it together. If it doesn't work, heat some heavy cr\xe8me (at least 2% fat) and gradually add into the mix, while whisking it together.How do I know when my custard is thick enough?
Points to remember Strain into a clean, heavy-bottomed pan and heat over a medium heat (be careful not to have the heat too high), stirring constantly until the mixture begins to steam and thicken. The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger.How long does it take for custard to set in the fridge?
Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools) Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set \u2013 about an hour.What makes custard grainy?
The grainy texture is caused by the proteins in the egg yolk clumping together. The custard is still safe to eat, but the texture can be unpalatable. Sometimes it is possible to rescue a curdled custard enough so that it can be used as a base for ice cream, it depends how badly the custard has curdled.Exploding Custard | I Didn't Know That
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