Final answer:
Custard issues like graininess, weepiness, cracks, and sogginess often arise from improper cooking techniques such as high heat, overcooking, or rapid temperature changes. Gentle and steady heating, alongside careful attention to baking times and conditions, can help avoid these problems.
Step-by-step explanation:
Common issues in custard preparation can cause different undesired results. A grainy custard is often the result of high heat that causes eggs to curdle. To prevent graininess, it is crucial to heat the mixture gently and steadily. A weepy custard, also known as syneresis, happens when water separates from the custard, which can occur if it's overcooked or if there's too much acid. Cracked custard often happens due to overbaking or a rapid temperature change. To avoid cracking, bake custards in a water bath and cool them slowly. A fallen custard may result from incorporating too much air into the eggs or from a sudden change in temperature. Lastly, a soggy custard is typically a result of underbaking or improper storage that allows moisture to seep in. Proper technique and attention to baking times and temperatures are key to preventing these issues.