Custard pie wobble finally made sense after I watched a 1970s video

I always thought custard pies needed to be fully set or it was a fail. Last week I made one for a potluck and it slightly jiggled in the center, I almost threw it out. Then my aunt said that wobble means it's perfect, now I trust the jiggle test every time. Anyone else grow up thinking jiggly = undercooked?

1 comments

1 Comment

tyler_fox4126d ago

Jiggling actually means the proteins havent fully set in my experience. Ive made plenty of custard pies where the center wobbles but comes out runny and soupy underneath. The 1970s test might work for some recipes but I go by internal temperature now. Once it hits 175 degrees I pull it, no matter what the wobble looks like. Still comes out silky every time.