Custards Flashcards
(32 cards)
Define: Custard
Custard is a liquid thickened or set by the coagulation of egg proteins.
At what temperature do eggs coagulate?
85C
What happens if the custard is heated over 85C?
The egg in the custard will curdle.
Egg yolks are more _____, resulting in a ______ custard with ______ texture. Whole eggs have more _______ _______, but leave a more _______ flavour.
delicate, richer, softer, thickening power, eggy
What are the two types of custards?
Stirred and Baked
Define: Stirred Custard
A custard cooked over a double-boiler and stirred or whisked while cooking so the custard thickens but does not set, therefore, remaining pourable.
Define: Baked Custard
A custard that is baked, undisturbed, in a water bath so that it will set into a solid with only a slight jiggle.
True or False - Custards should be cooked quickly to minimize the time the egg is in the danger zone.
False - Custards need to be cooked slowly for perfect results.
What temperature should custards be cooked to?
75-79C
What are 2 examples of starches that might be used in custards?
~ Cornstarch
~ Flour
~ Tapioca
What effect do starch thickeners have on eggs in custards?
They stabilize the eggs, therefore, the custard can be cooked longer.
What are 5 examples of custards?
~ Crème Brulee ~ Crème Caramel/Flan ~ Pots de Crème ~ Rice Pudding ~ Cheesecake ~ Some Pie Fillings ~ Crème Anglaise ~ Crème Patissiere ~ Hot Soufflés ~ Bavarian Cream
What is Crème Brulee?
A rich custard made of whipping cream, sugar, and egg yolks, with a brittle top crust of caramelized sugar.
French for “burnt cream”.
What is Crème Caramel?
A custard baked in a mold/ramekin lined with caramelized sugar. Upon baking, it is chilled overnight allowing the caramel to become the sauce.
True or False - Pastry Cream should be cooked not higher than 79C.
False
True or False - Custards thickened with cornstarch or flour can be frozen.
False
How many days will custard stay good?
3 Days
Why is Crème Brulee served in its container?
Due to the egg yolks it is made with it lacks structure.
The amount of what determines the thickness of custard?
The amount of eggs.
An example of a custard thickened with starch and eggs is?
Pastry Cream
Crème Caramel is lined with what at the bottom of the dish?
Caramel
Vanilla Bavarian cream is made by adding what two ingredients to whipped cream?
Custard and gelatin.
Pot de Crème is what type of custard?
A Baked Custard
True or False - Crème Brulee is firmer than Pot de Crème.
True
