Why does egg custard go watery?

1. Over-baking:

- Baking the custard for too long at too high a temperature can cause the eggs to curdle, leading to a watery consistency.

- The whey in the eggs separates and releases excess moisture.

2. Insufficient Eggs:

- Using too few eggs for the amount of milk/cream can result in a less stable custard.

- The eggs are not enough to bind the liquid properly, causing it to separate.

3. Improper Temperature:

- Using cold ingredients can result in uneven cooking and a watery custard.

- Cold milk and eggs take longer to heat up, causing the custard to set unevenly.

4. Incorrect Baking Technique:

- Placing the custard in a water bath that's too hot can cause the custard to cook too quickly.

- Using a baking dish that's too small can lead to the custard rising too quickly and then collapsing.

5. Over-stirring:

- Stirring the custard excessively during baking can cause air bubbles to form, making it watery.

- Over-stirring also disrupts the delicate protein structure in the eggs.

6. Adding Sugar Too Early:

- Adding sugar to the custard before it's cooked can lower the setting temperature, making it harder to get a firm custard.

- The sugar competes with the egg proteins for water molecules.

7. Using Old Eggs:

- Old eggs have a higher water content, which can lead to a thinner custard.

- The whites of older eggs tend to be watery.

Tips to Prevent Watery Egg Custard:

* Use a good quality custard base with enough eggs.

* Ensure all ingredients are at room temperature before mixing.

* Use a water bath to bake the custard evenly.

* Bake at a low temperature for a longer time.

* Don't over-stir the custard.

* Add sugar to the custard only after it's cooked.

* Use fresh eggs.

Remember, practice makes perfect. By understanding the reasons behind a watery custard, you can avoid these issues and enjoy a smooth and delicious egg custard every time.