Custards, Puddings, Mousses, Charlottes, And Bavarian Creams

Question 1

What is the definition of a custard?

Answer 1

a liquid (milk, cream, or a combination of the two) that is thickened using a combination of eggs and heat (coagulation of egg proteins is what sets the custards)

Question 2

What are the basic ingredients of a custard?

Answer 2

eggs + sugar + milk and/or cream

Question 3

What decides the consistency of a custard?

Answer 3

Consistency depends on fat content of milk/cream + ratio of whole eggs and/or egg yolks to that liquid used

Question 4

What are the three best-known baked custards?

Answer 4

Crème Caramel, Pots de crème, and Crème brûlée

Question 5

When making stirred custards, what is the max temperature you should heat them to?

Answer 5

185F/85C

Question 6

All baked-custards are baked in a?

Answer 6

Bain-marie/water bath

Question 7

Ratio of eggs to what type liquid for a Crème Caramel?

Answer 7

1.75 wholes eggs : 1 C whole milk

Question 8

Ratio of eggs to what type of liquid for a pots de crème?

Answer 8

0.75 whole egg + 1 egg yolk : 1 C half-an-half

Question 9

Ratio of egg to what type of liquid for a crème brûlée?

Answer 9

2 egg yolks : 1 C cream **1 whole egg added for every 7 C cream for stability

Question 10

Definition of a stirred custard?

Answer 10

a custard that is cooked and thickened on top of the stove

Question 11

Examples of stirred custards?

Answer 11

Pastry Cream/Crème Pâtissière, Vanilla Custard Sauce/Crème Anglaise, and Puddings

Question 12

Definition of Vanilla Custard Sauce/Crème Anglaise?

Answer 12

a stirred custard made w/ egg yolks, sugar and milk and thickened w/ starch (flour, starch or combination)

Question 13

Definition of Vanilla Custard Sauce/Crème Anglaise?

Answer 13

a stirred custard made w/ egg yolks, sugar and milk or half-and-half

Question 14

Definition of a pudding?

Answer 14

A thick, spoonable dessert custard, usually made w/ eggs, milk, sugar and flavorings and thickened w/ flour or another starch.

Question 15

Types of pudding?

Answer 15

1.) Rice/Bread Puddings, 2.) Pudding cakes, 3.) Panna Cotta and Blanc Mange, and 4.) Summer pudding

Question 16

Definition of rice/bread pudding?

Answer 16

baked custards w/ addition of other ing. and flavorings

Question 17

Definition of pudding cake?

Answer 17

egg custard w/ addition of flour and whipped egg whites

Question 18

Definition of Panna Cotta and Blanc Mange?

Answer 18

sweetened milk or cream, set w/ gelatin. !Always served cold!

Question 19

Which type of gelatin is best to use and why, sheet or granule?

Answer 19

Sheet gelatin is typically best to use due to recipes being written using # of sheets and a less meatier taste.

Question 20

Mousse in French means?

Answer 20

Foam or froth

Question 21

Basic mousse ingredients?

Answer 21

whipped cream, beaten egg whites and/or yolks, sugar and the desired flavoring.

Question 22

Two types of Charlottes?

Answer 22

1. ) Cold: Bavarian Cream (provides filling for cold charlottes)
2. ) Hot: made w/ fruit filling

Question 23

Two criteria that must be present in a Charlotte?

Answer 23

1. ) Are always made in molds (traditionally pail-shaped, w/ straight sides)
2. ) Always lined prior to adding filling (ex. jelly rolls, ladyfingers, sponge or meringue products, or w/ sliced fruits)

Question 24

Example of a Charlotte?

Answer 24

Charlotte Russe: invented by Antoine Carême

Question 25

Definition of a Classic Bavarian Cream?

Answer 25

made by adding gelatin and whipped cream to a stirred custard made w/ whole eggs. Mixture is then flavored w/ fruit purée, liqueur, chocolate, or nuts and poured into molds or used as filling for cakes or pastries

Question 26

Bavarian Creams can also be known/called as?

Answer 26

Bavarians or

Bavarois