Custards / Sauce

Question 1

Salsa Inglesa

Answer 1

Milk and half half of the sugar. Yolks and the rest of sugar, mix. Temper Milk mix on the yolk mix. Heat until it achieves the correct texture.

Question 2

Banana Bread pudding

Answer 2

Make the custard (milk, heavy cream, sugar, vanilla extract, eggs, brandy and banana). Cut baguette into small pieces. Pour custard over baguette let it soak. Cut nuts and toast, after add the baguette mix into a mold with the nuts. Bake at 170C for 45 min.

Question 3

Orange Infused Whipped Cream

Answer 3

Pour heavy cream in a pan with the orange peel. Let it boil and then simmer for a while. Remove from heat add vanilla extract and let it cool. At last add the confectioner sugar and whip to stiff peaks.

Question 4

Flan

Answer 4

Mix the milk and half of the sugar bring to a boil in medium heat. In a separate bowl mix eggs and the rest of sugar. Then temper the milk mix in the egg mix. Add the vanilla and strain the mixture. Add the caramel to the flan ramekins then the custard. Bake in a water bath until the knife comes out clean.

Question 5

Caramel

Answer 5

Add the sugar to a sauce pan heat until it reaches a golden brown color. Then add the water to the caramel. Spread in the ramekins.

Question 6

Creme anglaise temperature

Answer 6

Should reach 82°C

Question 7

Types of custards

Answer 7

Baked and stirred