What is the difference between baked and stirred custards?
Stirred or stovetop custards never get as thick as a baked custard have because their gel formation, primarily from eggs, is interrupted by stirring before it totally sets. They are often used as a sauce or as an ice cream base. For stirred custard mixtures, the eggs are cooked to the proper doneness when a thin film adheres to a metal spoon dipped into the custard. This point of coating a metal spoon is 20 to 30 degrees below boiling. Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration. – Baked custards, the lightest of all, contain milk rather than cream and a relatively low ratio of eggs. As it is not unmolded, this custard does not need the extra thickening power of additional egg yolks. The gel is not stirred during the baking process, thus giving a more solid texture. Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center still m
