Baked custard

Baked custards are made with dairy, sugar, and eggs. They go into the oven and come out once they are firm, and are then cooled, covered, and refrigerated. Whole eggs give more stability and a thicker texture, while using only yolks makes a richer custard with a softer texture.

Heat control is what keeps the texture smooth. The baking textbook suggests an oven of about 325 degrees F, because the lower heat lowers the risk of overcooking and curdling, and it says the internal temperature cannot be more than 185 degrees F, since higher heat makes the egg proteins curdle. Most baked custards are set in a water bath, which helps them cook evenly. Cheesecakes are baked in one because of their density, while pumpkin and sweet potato pies do not need it.

Unlike a stirred custard, a baked custard is not stirred, so it sets into a gel that holds its shape.