What makes custard yellow

And it's true, it doesn't pay to overheat custard. The average custard consumer has probably never thought about it, but custard exists on a continuum with scrambled eggs. Exactly the same reactions are going on, except that by stirring the eggs regularly you're breaking up the gel that forms the final product for a custard, and you aren't being so careful about the heat.

But when you overcook a custard, suddenly the connection is very, very clear. A nasty eggy taste takes up residence and won't go away. That's likely the result of heat breaking down the protein components cysteine and methionine to release sulphur, says Crosby.

Could you — in a pinch — jump-start a custard in a microwave? That's not a good idea either, it turns out.

The great failing of microwaves is that they heat unevenly, even when they have a turntable. You'd risk not just a liquid custard but one with overdone eggy patches interspersed with completely raw puddles. A custard is undergoing the exact same chemical process as scrambled eggs Credit: Thinkstock.

In the end, time and patience were the saving of the Meyer lemon custard. It came out after an extra 40 minutes of cooking time — thanks to my oven? The starting temperature of the eggs? Who knows. But it was as golden as the sun, and, most importantly, just firm enough. Taste of Tomorrow Food.

The curious chemistry of custard. Share using Email. You can use whole or skim milk. For thicker custards, use a full-fat milk, condensed milk, or a thinner milk with some instant powdered milk stirred in.

The containers will give you exact proportions to use. If it turns out too thin on you, you can always add cornstarch mix a teaspoon of cornstarch with a teaspoon of cold milk before adding.

Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon see Steps 1 and 2, for stirring tips until the custard is thickened, but before any lumps form.

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