please help

[audrey61]

If I followed instructions to the tee...why wouldnt the lemon custard work and be runny/

[Debbiebillg]

Did you use proper corn flour ? Some brands of cornflour aren't actually cornflour (ie some home brands) and I find they don't thicken as well. Pre-TMX days I had a homebrand one and couldn't get the gravy to thicken, it felt like I added way more than normal, so switched to a proper cornflour and no more problems ....... Just a thought, hope it helps.
Debbie

[Thermo Jo (aka Jodi)]

Hi Audrey,
I wouldn't think the flour would make too much difference because we're told we can even use bakers flour.
Sometimes it thickens on standing. 
What type of milk did you use? Was it full cream or skim? That can make a difference too.
Good luck!

[Meagan]

Check your scales by putting the lid on tare scales and put the MC on it should weigh between 20-30 g otherwise if it happens again try calling your consultant. Also as the pp said if you use wheaten corn flour you need more to make it thick compared to 100%maize corn flour

[JulieO]

Did you leave your MC off or on a slant?  If you don't, excess moisture can't escape and runs back into the custard making it more watery, I prefer mine off completely but if it's spitting I put the lid on a slant. 

You can also use the steamer basket on top instead of the MC if you prefer as that has vent holes for the steam to escape.  Worth a try. 

[cookie1]

I wonder if you have tried again and if so how it went.

[Zan]

Can't help as we like ours runny and don't use any flour (even 10g I find too thick). I do find it thickens up on standing as well.

[zebraa]

Try doubling the flour. Most recipes need tweaking to individual tastes.

[the_vermins]

Add an extra egg or two. I love thick custard and have been making it with 4 eggs instead of two.