Custards, Creams, Frozen Desserts, and Dessert Sauces Flashcards
Custard Definition
Any Liquid thickened by the coagulation of egg yolks
Custards Consistency depends on…
The ratio of eggs to liquid
In custards, more eggs =
Thicker and richer final product
In custards, richer liquid =
Thicker Final Product
Most custards with the exception of pastry cream are NOT thickened by…
Starch
Two types of custards
Stirred and Baked
Stirred Custard
- Tends to be soft, rich, and creamy
- Cooked over stovetop (saucepan or double boiler)
Two main types of stirred custard
Vanilla stirred custard and pastry cream
Vanilla Stirred Custard
- Made with egg yolks, sugar, and milk or half and half
- Should be simmered
Pastry Cream
Made with egg yolks, sugar, and milk. Thickened with some form of starch (cornstarch, flour or combo of both)
- Must be boiled to fully gelatinize starch and eliminate the taste of raw starch
Why can pastry cream be boiled
Because the starch protects the egg yolks from curdling
What causes curdling in custard
Boiling and constantly stirring
Baked Custard
- Typically prepared in a bain marie, usually firm enough to slice
- Similar to stirred custard except thickening occurs in oven
For baked custard, water temperature must not exceed
212 degrees Fahrenheit
Properly baked custard will be…
smooth-textured and firm enough to slice
Pudding
- Thick, spoon able dessert custard
- Usually made w/ eggs, milk, sugar, and flavorings
Créme Brulée
- French for “Burnt cream”
- Rich dessert custard topped w/ a crust of caramelized sugar
Mousseline
A cream or sauce lightened by folding in whipped cream
creme Chiboust
Vanilla pastry cream lightened by folding in Italian meringue
Steep
Soaking food in hot liquid to extract flavor and soften texture
Tempering
- Heating gently and gradually; slowly adding a hot liquid to eggs or other food to raise their temperature
Créme caramel
Egg custard baked over a layer of caramelized sugar
Sabayon
- Foamy, stirred custard sauce made by whisking eggs, sugar, and whine over stirred heat
Cheese Cake
- Baked custard that contains a smooth cheese
Bread Pudding
- Home-style dessert w/ chunks of bread, flavorings, and raisins or other fruits that are mixed w/ egg custard and baked
Bread Pudding end product
Cross between a cake and a pudding
Soufflés
- Made w/ custard base lightened by whipped egg whites then baked
- Air in egg white expands and creates a light, fluffy texture and tall rise
Cream filling
Include light, fluffy, or creamy, textured dessert items made w/ whipped egg whites or whipped cream
Créme Chantilly
Heavy Cream whipped to soft peaks
Bavarian Cream
Thickening custard sauce w/ gelatin then folding in whipped cream
Chiffon
Similar to Bavarian except whipped egg whites instead of whipped cream are folded into base
Too much gelatin in Bavarian Cream =
Touch and rubbery cream
Too little gelatin in Bavarian Cream =
Not firm enough to mold
Mousse
- Similar to Bavarian or Chiffon but generally softer because it only contains a small amount of gelatin
- Generally too soft to mold
Ice cream and gelato
Custards that churn during freezing
Ice Cream (American style)
10% milk fat, 20% milk solids, 50% overrun
Gelato (Italian style)
4-9% milk fat, w/ primarily milk
Why is gelato less dense than ice cream
Less air is incorporated during churning
Overrun
Amount of air churned into ice cream/ gelato during freezing
Ice milk
Products that don’t meet the standards for ice cream
Sorbet
Churned mixture of sugar, water, and fruit juice
Sherbert
- Americanization of Sorbet
- Milk is often added before churning, making it somewhat richer
Too much sugar in sorbet =
Soft and syrupy mixture
Too little sugar in sorbet =
Hard and grainy
Still Frozen desserts
- Made w/ frozen mousse, custard, or cream
- Air is incorporated by folding in large amount of whipped cream or meringue instead of churning during freezing
Baked Alaska
Ice cream set on a layer of spongecake and encased in meringue
Bombe
2 or more flavors of ice cream; sphere shape
Coupe
Ice cream Sunday served w/ fruit topping
Parfait
Ice cream served in a long, slender glass w/ alternating layers of topping of sauce
Marquise
A frozen, mousseline dessert
