Custards but runny when cold

[Lexi]

Does anyone have a recipe for a custard that is runny like the shop bought ones when it's cold?  Or are they called something special so I can find one?  My toddlers love custard but runny, but whenever it's cold it's too set for them.  I've tried with eggs, without eggs, and almost 1/4'ing the cornflour and it is still too set

[judydawn]

This is what sarah j does for a pouring custard, I've tried it and it worked for me Lexi.


'Custard/Creme Patissere...When I do a demo I use zest 1 lemon with 25g cornflour, mix for 20secs sp 9. Then add 550g milk, 2 eggs, 50g sugar. Then cook for 6min, 90deg, sp 4. It pours out as a beautiful custard everytime.
Sugar is a wet product & cornflour is dry so you should get a finer result if you swap the two over like this. Also instead of lemon you can use a whole vanilla bean, or orange zest etc.'
 
 
 

[Lexi]

Does yours pour when cold though?  I've done the 20g cornflour with 500ml milk and it sets in the fridge as hard as when use 40g cornflour.  They wont eat it hot, only cold, but not set :/ and with their intolerances they cannot have store bought due to preservatives plus dairy (I use goat)

[judydawn]

It's been a while since I made it Lexi but mine poured beautifully when cold.  I use wheaten cornflour not pure cornflour - the latter makes it thicker. The posting I quoted was on this page, 8 from the top and the question was asked as to whether it was of pouring consistency - you will find Sarah's answer on the next page.

[Lexi]

Thank you will try it out I use corn based cornflour due to gluten issues

[judydawn]

Maybe a bit less then Lexi.

[andiesenji]

I think what you are looking for is a Crème anglaise  which is pourable even when chilled.   I use it as a base for ice cream, to pour over cake and fruit desserts (cakes are not frosted) and over fruits. 

There is a nice recipe for the TMX  on this page  - scroll down to near the bottom of the page - that works beautifully. 

[Katya]

I never use cornflour when making custard - just eggs, milk and sugar.   If the custard is not runny enough, I think you could add more milk.....

[Lexi]

ok tried eggs, milk and sugar in Thermomix oh and cocoa as they wanted chocolate.  10 mins later it was still water.  Added bit cornflour and some more time, still water Custard should be easy!

[judydawn]

Lexi I am going out to the kitchen this minute to make sarah j's again and will report back tomorrow once it has been refrigerated overnight. I also have another one posted by Bron in Spain but it is so long ago that I made it that I can't remember what it was like.  I will do that one as well - Mum will take one lot off me 

[Cornish Cream]

Lexi I am going out to the kitchen this minute to make sarah j's again and will report back tomorrow once it has been refrigerated overnight. I also have another one posted by Bron in Spain but it is so long ago that I made it that I can't remember what it was like.  I will do that one as well - Mum will take one lot off me 

You really are a star Judy,it will be interesting which one is better.   Lots of desserts on the menu then

[Katya]

I need to check my recipe - I suspect I use more eggs than you.   Will let you know my quantities once I've checked it out.
Sorry you ended up with liquid.

[CreamPuff63]

This is the custard recipe that I like:

10 - 15g cornflour
2 eggs
50g sugar
550g milk

Mix altogether in TM 20 secs, Speed 5.
Cook 90^o, 6 mins, Speed 4.

[judydawn]

Guess what I had for breakfast this morning   
OK, my experiment produced 2 batches of runny custard Lexi so here are the quantities.

Saraj J's -To get a nice pouring consistency I used 650mls milk, 25g cornflour, 2 eggs, 50gm sugar (add more if you want it sweeter) - Cook 6 mins/90^o/sp 4. Cool in fridge then give it a quick beat with a wire whisk.

Brons recipe I adjusted slightly to read
3 eggs or 6 yolks (I used the whole eggs)
130g sugar (I used dark brown sugar for a caramelly taste)
1 tspn vanilla extract
600mls milk
1 tblspn cornflour
Cook 8 mins/90^o/speed 4.
Halfway through the cooking, remove the MC.
Chill 2 hours.
She says if it curdles or separates, add 1/2 MC cold milk and give it 30 sec/speed 4 but I've not had this problem.
It is very runny when poured from the TMX but thickens to a pouring consistency during the cooling period.

Verdict - both very nice but different.

[CreamPuff63]

which one is which JD?