Custards

Question 1

What is the simple list of ingredients in silky baked custards such as crème brûlée, pot de crème and crème caramel?

Answer 1

Eggs
Sugar
Milk
Cream
Flavoring (like vanilla)

Question 2

What is crème brûlée?

Answer 2

It is the richest of the three custards

It is heavy cream, egg yolks and sugar

Question 3

What is pot de crème?

Answer 3

Made with cream and milk, and lots of egg yolks, as well as sugar

Question 4

What is crème caramel?

Answer 4

The lightest of the three

Made with whole eggs and egg yolks, with milk and cream, as well as sugar

Question 5

What are some tips for baking the silkiest custards? (4)

Answer 5

1) scald the milk (makes shorter cooking time as it’s already hot; endures sugar completely dissolves)
2) don’t dump the sugar directly onto the eggs and let it sit (“burns” the yolks and makes bumps - add sugar while whisking)
3) temper (slowly add the hot liquid solution to the cold eggs - will cook the eggs otherwise - whisk while slowly incorporating liquid)
4) always cook custards in a water bath (shields custards from harsh, direct oven heat and prevents cracks and loss of moisture)