Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness. Baked custards, such as flan and crème brûlée, should jiggle (but not slosh) when gently shaken. This will occur between 170 to 175 degrees.
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Knowing When Puddings and Custards are Done | Cook's Illustrated? ›
We take crème anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness. Baked custards, such as flan and crème brûlée, should jiggle (but not slosh) when gently shaken. This will occur between 170 to 175 degrees.
How do you know whether it is a custard or pudding? ›While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
How to tell when ice cream custard is done? ›Depending on your machine and how chilled the custard was initially, the ice cream should take 15 to 20 minutes to thicken up. Start checking it after 10 to 12 minutes. When it's finished, the ice cream should hold its shape when scooped with a spoon, but you can freeze it to whatever firmness you want.