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Hello, just did a baked custard for DD, with pureed sweet potato, 2 egg yolks, cup of milk, and vanilla essence. It turned a bit curdy while I was cooking it and I'm not sure whether it cooked too fast (and overcooked) or whether it's from having the sweet potato in it.
It was very yum but not smooth like a regular baked custard. Any ideas why?
Custard usually goes like that when it's done too quickly at too high a temp. My MIL always does it when she makes custard because she always rushes it LOL. drives me mental ... ;)
ETA - another thing when baking custard is to make your own little bain marie when cooking it - get a big backing dish, put about an inch of water in it (or enough to come half way up the side of the dish your custard is in) and then put in the oven.
That's what I thought, Trill (about the bain marie) but it wasn't in the instructions so I didn't do it. Should've trusted Nanna's way.
What temp would you do your baked custard at?
I do mine at 120 in a bain marie.
Other way to stop it curdling is to add the tiniest bit of flour (probably about 1tsp for that mixture) but that is only if you are going to have to cook it faster - the slow cook is always the best way.