Re-baking custards

[HowardLi]

If a custard does not set properly, or set enough, can it be re-baked or otherwise re-cooked in order to set it?

I tried Douglas Baldwin's sous vide method on YouTube but was not able to set it after chilling, for reasons unbeknownst to me. I would hate to waste this, but as is, it's no better than melted ice cream.

Edited September 26, 2012 by HowardLi (log)

[JeanneCake]

What do you have to lose by trying? Especially if this is destined to be tossed anyway....

I'd be curious and if it were myself, I'd do a little experiment: divide the mixture in half. Bake one half and see what happens. Then mix a yolk or two with some sugar and combine that with the remaining half and bake that (on the chance that there aren't enough yolks to set the custard. If just baking it works, then you don't need to do this....)

[Kouign Aman]

Worst case, you have custard sauce now, yes? If recooking doesnt work, its time for a berry pie!

[HowardLi]

I am disappointed to report (but pleased for science) that you cannot convert semi-set into fully-set custards by baking in a oven. Pics to come.