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Volume II
December 24, 2003

Crying Over Corn Custard

Every time I make corn custard/pudding it gets watery. I do not cover it, and I put it in a pan of hot water to bake. This last time I put an extra egg in it and it still got watery. Do you have any idea what causes this? I also bake it at the recommended temp and have an oven thermometer to verify the temp. Thank you.

--A steady reader of your articles.

Dear "Steady,"

The only information I can find on watery custard suggests that it is caused by overbaking. I suggest you shorten the baking time by about 10-15 minutes. Check the custard and remove it if it is set up enough. If that doesn't work, you might try a different recipe. Hopefully the new version won't weep on you.

Good luck,

Desi @ DVO

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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