Essential Custard Equipment

Roasting pans aren't just for roasts. We find a large, sturdy roasting pan is the perfect vessel for water baths, which are essential for gently cooking custards. We also use a baking ban for the water bath in our flan recipe.

A fine-mesh strainer that is at least 6 inches in diameter is a must when it comes to removing any lumps to ensure a smooth custard.

Investing in a high-quality, heavy-bottomed saucepan with a tight-fitting lid is key if you are going to make puddings, sauces like caramel, or custards (including custard-style ice creams). Ideally, keep both a 3- and a 4-quart saucepan in hand. A thick-bottomed saucepan will allow you to control the heat better and avoid overcooking your custards.

A good all-purpose whisk that will reach into the corners of a saucepan is essential; you will need it to beat eggs and to keep sauces, custards, and puddings smooth during cooking.

When making a custard, the best visual cue that it's done is when the custard has thickened enough that it coats the back of a wooden spoon. Look for a spoon that has a slim but broad bowl and a comfortable handle. While stain resistance is not critical when making a custard, it's an asset when you use the spoon to stir tomato sauce.

A heatproof spatula will help you scrape the bottom of the pan and get all the remaining bits of custard so that none of it goes to waste. Make sure to buy a sturdy, heat-resistant spatula as it will be far more versatile. We also use ours to press custards through our fine-mesh strainer.

Since timing is critical to many of these recipes, and judging doneness is not always easy, an instant-read thermometer provides peace of mind that you are taking the custard off the stovetop or out of the oven at just the right time. A digital display and the capability of giving a reading in less than 10 seconds are key.

Many puddings and custards are prepared as individual portions and require ramekins of different sizes, ranging from 4 to 6 ounces. For an all-purpose set, look for ramekins with a capacity of 6 ounces and a diameter of 3 inches, though for some of the recipes you’ll want smaller vessels. Also, it’s best to look for ramekins made of high-fired porcelain (chip resistant) and those that are safe for use in the oven, broiler, microwave, and dishwasher. Small, shallow, fluted ramekins are the best choice when making crème brûlée (because they provide more surface area for the caramelized topping), though you can also use round ramekins.

Although this is a specialty item that isn’t necessary for all custards, it is essential for making crème brûlée. We’ve found that using one is the best way to effectively caramelize the sugar topping (running the custards under the broiler doesn't work very well), and it can’t be denied that they’re pretty fun to use. You can find them at specialty kitchen stores and sometimes at hardware stores.