Oh dear, I have had that happen. A few things that made my desserts watery in the past:
ā¢ Fruit pies: I toss the fruit with sugar, let it sit 15 minutes, then drain the juice. I add a spoon of cornstarch or quick tapioca. I bake until the filling is bubbling in the center and I let it cool all the way.
ā¢ Custards and puddings: I use whole milk, not low fat. I cook to a gentle simmer and whisk until it coats the spoon. If I have a thermometer, I aim for about 170 to 175Ā°F.
ā¢ Gelatin desserts: I bloom the gelatin in cold water first, let it sit, then melt it fully. Fresh pineapple or kiwi can stop it from setting.
ā¢ No-bake pies: I chill at least 4 hours, often overnight. Soft cream will not set, so I whip it to medium peaks.
My easy backup dessert is these
cozy pumpkin scones. They are soft inside and golden on top. The instructions are gentle on the hands and they freeze well for later.
