Custards: Setting Without Curdling

Custard Threshold

The highest temperature a custard can reach before the eggs curdle — about 82–85°C for a stirred custard like crème anglaise; higher when starch is present, as in pastry cream.

Example: crème anglaise is removed at 82–84°C; pastry cream can boil because starch protects the eggs.

Custard Curdling

When egg proteins in a custard overcook and tighten into lumps, squeezing out liquid — the custard becomes grainy, watery or scrambled.

Example: a crème anglaise heated past about 85°C curdles; a baked custard cooked too hot becomes porous and weepy.

Chef’s tip: use a thermometer and a gentle bain-marie; blend a slightly curdled sauce right away.