Technical custard question

[glennbech]

Hi,

 

In modernist cuisine, the authors have made an awesome table linking egg content (whole or yolk) to temperatures - and what texture is the result. Right now I have a chocolate flan in my sous vide setup, with 30% whole egg content - reaching 88 degrees. I hope it turns out well. 

 

What I am curious about is the time needed. Would the mixture set immediately if I warmed it up to 88 degrees in a pan? Or does it need some time at the given temperature to set?

 

/g

[Lisa Shock]

It would set immediately, however, the whole pan wouldn't come to temp all at once. The bottom and sides of the pan will set first.