Final answer:
The eggs in a custard become completely cooked or coagulated at a certain temperature, usually around 160°F (71°C). This process involves the denaturation of proteins in the eggs, specifically the protein called albumin. The custard is considered fully cooked or coagulated when the proteins have denatured and the custard is thick and set.
Step-by-step explanation:
The eggs in a custard become completely cooked or coagulated at a certain temperature. This process involves the denaturation of proteins in the eggs, specifically the protein called albumin. When the albumin proteins are exposed to heat, they undergo structural changes and form a solid mass, resulting in the coagulation of the custard.
For most custard recipes, the eggs are considered fully cooked or coagulated when the internal temperature reaches around 160°F (71°C). At this temperature, the proteins have denatured and the custard is thick and set.
I want to let you know that the exact temperature at which the eggs in a custard coagulate may vary slightly depending on the specific recipe and ingredients used.