What can I replace Sherry with in a trifle?

Table of Contents:

1. What can I replace Sherry with in a trifle?
2. How do you thicken custard after cooking?
3. Why did my custard go runny?
4. How long does custard take to set?
5. How do I make my custard firmer?
6. How do you tell if a custard is set?
7. At what temperature does custard set?

What can I replace Sherry with in a trifle?

While sherry is the traditional spirit to add to trifle, you can also use brandy, rum or other liqueurs.

How do you thicken custard after cooking?

A small amount of cornstarch (or flour) added to the recipe helps with this. The starch molecules slow protein coagulation, making the egg proteins more resistant to overcooking and curdling (clumping).

Why did my custard go runny?

If the eggs aren't cooked enough, proteins don't cross-link enough to disrupt the flow of water, and the custard is thin and runny. ... Because the proteins in egg yolks begin to coagulate at 155 degrees Fahrenheit, and become solid at 165 degrees, you can use a thermometer to monitor the temperature of a stirred custard.

How long does custard take to set?

about 15 minutes

How do I make my custard firmer?

Custards can be stiff or runny and come in many different flavors, but they're always rich due to the high amount of eggs needed to thicken the custard. Recipes calling for more whole eggs (or whites) will yield a firmer custard, whereas more yolks will yield a creamier custard.

How do you tell if a custard is set?

Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to “cook” after it's removed and center will firm up quickly. Over baked custard may curdle.

At what temperature does custard set?

160 °F